Roasted Chicken Breast with Goat Cheese and Pink Peppercorn Sauce
This sauce is also great on veal or even salmon, and tastes far more complicated than it is to prepare. If you can’t find dry pink peppercorns, use a coarse grind pepper mix.
*Have all of your ingredients out and ready, this one is quick!
2 6-8 oz chicken breast
1 tbsp dried pink peppercorns
1/2 cup chicken stock
1/4 cup white wine
1/2 cup 35% cream
2 tbsp goat cheese
Salt to taste
Pre-Heat oven 375 degrees. Heat a non-stick pan with some olive oil. Season chicken with salt and just a little pepper and sear until golden brown on both sides. Place chicken in an oven proof dish and get it in the oven! Crank the heat on your pan and add stock and white wine. Scrape the bottom and reduce by half. Add cream, peppercorns and goat cheese. Taste for salt, as chevre can be rather salty. Add if necessary. Reduce heat and stir until thick. Chicken should be done now. This works great over sauteed fresh spinach as well.