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.