Rosemary and Peppercorn Chicken

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons cracked pink peppercorns
• 3 tablespoons cracked green peppercorns
• 2 skinless, boneless chicken breast halves
• 1 cup heavy cream
• 1/2 cup butter, divided
• 1 clove garlic, pressed
• 1/2 teaspoon dried rosemary

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken breasts dry and press the cracked pink and green peppercorns onto both sides of each piece.

2. Melt about half of the butter in a large skillet over medium heat. Add the chicken and cook 5 to 6 minutes per side until golden.

3. Cook until the thickest part reaches 165°F (74°C), then move the chicken to a plate and rest it 3 minutes.

4. Lower the heat to medium-low. Add the remaining butter and the pressed garlic and cook about 30 seconds until fragrant.

5. Stir in the crumbled dried rosemary and the heavy cream. Simmer 3 to 4 minutes, stirring, until the sauce slightly thickens.

6. Return the chicken and any juices to the skillet, spoon the sauce over, and cook 1 minute to heat through before serving.