1 leek, white portion only, halved lengthwise, cut into 1-in pieces
6 skinless, bonelss chicken breasts
pepper
3/4 c. whipping cream
3/4 c. sour cream
3/4 c. white wine
1/4 c. cognac
2 tbsp green peppercorns
1/4 c. green peppercorn liquid
salt
1/2 tsp. sugar
1 tbsp red-wine vinegar
2 tbsp sherry
1 [2oz] jar chopped pimento
Instructions
Set aside 1/4 c. chicken broth. In large pot, bring remaining chicken broth, 2 broth cans water, carrot, onion, leek and pepper to taste to boil. Add chicken breasts, reduce heat to a rapid simmer and cook, covered, 15 minutes or until chicken is done. Let chicken stand in hot broth.
Meanwhile, in small bowl, gradually stir whipping cream into sour cream. Set aside. In small sauce pan, combine white wine and cognac and boil until reduced to about 1/3 its original volume. Add green peppercorns, peppercorn liquid, reserved 1/4 c. chicken broth and cream mixture. Season to taste with salt and pepper. Bring to boil then reduce heat and boil gently 15 minutes, stirring occasionally.
Meanwhile, in small sauce pan, blend sugar and vinegar. Boil until mixture is dark caramel-colored and slightly syrupy in consistency. This will take less than 1 minute. Pour syrup into cream-pepper mixture along with sherry and pimento
Remove chicken breasts from broth and pour some of the sauce and arrange on platter. Pour some of the sauce over chicken and pass remaining.
Originally Submitted
1/2/2010
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