Chicken with Green Peppercorn Sauce

I was really surprised how non-peppery this was. But it was good. We had with mashed potatoes and broccoli.

Chicken with Green Peppercorn Sauce

Crush peppercorns in a plastic bag with a small, heavy skillet. Reducing wine and low-sodium chicken broth builds flavor and keeps added sodium at a minimum. Finishing the sauce with butter adds richness. Serve with roasted baby carrots and mashed potatoes. For pretty presentation, slice breast halves crosswise before spooning on sauce.

1/4 cup all-purpose flour
1/2 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup finely chopped shallots
2/3 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon green peppercorns, crushed
1 tablespoon butter

1. Combine flour and paprika in a shallow dish. Sprinkle chicken with salt. Dredge chicken in flour mixture.

2. Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Increase heat to medium-high. Add shallots to pan; sauté 1 minute. Stir in wine, broth, and peppercorns; bring to a boil. Cook until reduced to 1/4 cup (about 7 minutes). Remove from heat; stir in butter.

Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)

CALORIES 263 (29% from fat); FAT 8.5g (sat 2.8g,mono 3.7g,poly 1g); IRON 1.7mg; CHOLESTEROL 106mg; CALCIUM 33mg; CARBOHYDRATE 4.3g; SODIUM 530mg; PROTEIN 40.2g; FIBER 0.5g

Cooking Light, MARCH 2008