Chicken in Light Peppercorn Sauce

I made this dish for our dinner last week. Tender pan fried chicken breast cooked in brined peppercorn sauce. This sauce is much lighter than the usual peppercorns sauce served at the restaurant. I used some white wine for the sauce but you can always replace it with chicken stock. Because preserved green peppercorns quickly lose their flavor in cooking, add them at the end. This sauce is also delicious with fish, steak or duck.

Ingredients

2 pieces chicken breast – slice and pound thinly
2 tablespoons butter + 1 tbsp olive oil
2 tbsp of flour
2 cloves of garlic - finely chopped
Half cup of small diced red peppers
1/2 cup white wine
3/4 chicken stock
2 teaspoon green peppercorns in brine - rinsed and drained
Salt and pepper to taste

1. Heat a large non-stick pan over medium high. Season the chicken with some salt and pepper. Lightly coat the chicken with flour and set it aside.
2. Melt 2 tbsp of butter and a tbsp of olive oil, then add in the chicken and sear until golden on both side. Remove from pan and set it aside.
3. In the same pan, add another tbsp of olive oil, add in garlic and sauté until fragrant. Add in red peppers and white wine, stir to scrape up brown bits from the bottom of the pan. Add in stock, bring up to a boil and cook until the sauce reduced by half.
4. Put the chicken back into the pan, add in the green peppercorns, salt and pepper to taste. Once the chicken is well coated with the sauce and sauce thicken turn off the heat. Dish out and serve.

Note: If you like thicker and heavier sauce you can always add some fresh cream to the sauce.