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    Home » Recipes » Main Dishes » Chicken Recipes » Pink Peppercorn Sherry Cream Chicken

    LAST UPDATED: October 4, 2020 • FIRST PUBLISHED: February 8, 2013 By Toni Dash 2 Comments

    Pink Peppercorn Sherry Cream Chicken

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pink Peppercorn Sherry Cream Sauce Chicken Breasts

    Can you keep a secret? I love upscale food, food with panache, but do you know what I love even more? Upscale food that can be made lickety-split. Like in less than an hour. This recipe for Pink Peppercorn Sherry Cream Chicken? 30 minutes, baby. Shhhhh. No one has to know.

    When I first learned this method to cook boneless chicken breasts I was sure it would fail. I knew I would cut into the beautifully bronzed exterior, glistening with juice to find gross, purple raw meat. WRONG! It is the best way to cook boneless chicken breasts always leaving them tender, juicy and gorgeously seared on the outside at the hands of melted butter and a bit of salt and pepper.

    Pink Peppercorn Sherry Cream Sauce Chicken Breasts On a plate

    It’s common that I’ll build an entire meal around one, off beat ingredient. A bit like buying a fab pair of shoes without anything else to wear with them and pulling together a fantastic outfit to showcase them. Being the Valentine season Pink Peppercorns have been on my radar. They are available in the spice aisle of several local grocery stores and I could not resist them any longer, loving pepper of all sorts and grinding my own peppercorns at home.

    Antique vintage gravy tureen

    Pink Peppercorns are actually not part of the pepper family. Though the same size, they bear a sweet, gentle flavor that is only slightly peppery. They are a beautiful rosy color and add dimension and visual interest to more mild flavored dishes. I noted when cracking them their outer reddish pink color is actually a papery covering yielding a darker inner peppercorn. I love their sweet-pepper flavor and though feeling they are probably not strong enough to stand up to a steak for instance, they elevated the creamy sherry sauce adding dimension in flavor and visual interest. The dish tastes very elegant, yet approachable and no one would guess you whipped it up without some hours of effort! Perfect for Valentine’s Day, a dinner party or any meal where a touch of elegance is welcome!

    Pink Peppercorn Sherry Cream Sauce Chicken Breasts With salad

    Pink Peppercorns

    Pink Peppercorn Sherry Cream Sauce

    Pink Peppercorn Sherry Cream Sauce Chicken Breasts With salad

    Pink Peppercorn Sherry Cream Chicken

    No one will ever guess this upscale, creamy chicken dish took less than 30 minutes to prepare! Pink peppercorns added to the sauce add visual interest and a sweet, slightly peppery tone. The simple cooking of the boneless chicken breasts is the best I've found to keep them juicy, tender and perfectly seared on the outside.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 413kcal
    Author: Toni Dash
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    Ingredients

    • 4 6- ounce boneless , skinless Chicken Breasts
    • 4 tablespoons unsalted Butter
    • ½ teaspoon Kosher Salt
    • ½ teaspoon freshly Ground Pepper
    • 3 tablespoons Dry Sherry*
    • ¼ cup Shallots , peeled and diced (equivalent to one extra large shallot)
    • 2 teaspoons Flour (regular or gluten free)
    • 2 tablespoons Pink Peppercorns
    • 1 cup Heavy Whipping Cream

    Instructions

    • Preheat oven to 200 degrees and when reached turn the oven off and keep it closed (this is to keep the chicken warm while you make the sauce).
    • In a large skillet or casserole (with lid) over medium-high heat, melt the butter. Sprinkle the salt and pepper on the chicken breasts. Lower heat to medium and place the chicken breasts in the pan for 2 ½ minutes (uncovered).
    • Turn chicken to the opposite side and cook for 3 minutes (uncovered).
    • Turn off the heat, cover the chicken and allow to sit for 8-10 minutes (if chicken breasts are larger allow to sit 10 minutes). Reserve the pan liquid. When time is up, wrap chicken in a piece of foil and place in the warmed oven while you complete the sauce.
    • Pour out pan drippings, reserving 1 tablespoon.
    • Crack the 2 tablespoons of pink peppercorns using the bottom of a heavy pan or skillet; press down on the pan forcing the peppercorns to crack. Crack them into small pieces.
    • Heat the skillet or casserole used for cooking the chicken over medium-low heat and add sherry. Stirring constantly deglaze the pan with the sherry (free any cooking residuals by scraping the bottom of the pan while stirring the sherry). Approximately 2 minutes. _Note: do not use a high temperature because the sherry vapors can flame! _
    • Add the diced shallot and stir constantly until the shallots soften (about 2 minutes). Stir in the flour to combine (about a minute); add the tablespoon of pan juices, cracked pink peppercorns and the cream. Stir or whisk to fully combine.
    • Stir the sauce constantly over low heat until thickened; 5 minutes or less. When complete, place chicken on a serving platter or on individual plates, dress with the sauce and serve immediately.

    Notes

    *The alcohol content from the sherry will cook off though if you prefer you may substitute chicken broth.

    Nutrition

    Calories: 413kcal | Carbohydrates: 2g | Protein: 17g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 156mg | Sodium: 350mg | Potassium: 309mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1225IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 0.4mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    Winter Salad Spinach Kumquats
    A fun side salad to dress up the plate and please the palate: Baby Spinach leaves, slices of Purple Pearl Onions, Kumquats and Pomegranate seeds/arils. Dress with a simple vinaigrette. You can purchase lettuce or spinach pre-washed making the salad preparation equally speedy!

     

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Barbara says

      January 06, 2019 at 10:01 am

      I bought pink peppercorns while in Barcelona, having been told that they were an unusual spice necessary for Spanish cuisine. I used them in my version of Spanish saffron rice, but haven’t found mention of them in recipes for any other Spanish food. Instead, an internet search brought up your blog and some other noticing ideas. This dish looks wonderful: simple, flavorful, and healthy when paired with a salad or other vegetables. It’s on the menu for this week. Thank you for publishing it.

      Reply
    2. Liz says

      February 14, 2016 at 9:01 pm

      5 stars
      Thank you for the lovely recipe. Happy Valentine Day.

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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