Peppercorn Chicken Breasts

Ingredients

• 4 lg chicken breast halves skinned and boned
• 1 Tbsp crushed whole pink green or Szechwan peppercorns
• 2 tsp butter
• 12 c dry sherry or orange juice
• 12 cup whipping cream
• 12 tsp tarragon leaves

Directions

1. Place chicken between sheets of plastic wrap and pound with mallet
2. Sprinkle with peppercorns
3. Heat heavy nonstick skillet and add butter and chicken
4. Cook turning once until done or about 5 minutes
5. Remove chicken and keep warm
6. Increase heat to high and add sherry or orange juice
7. Whisk in the cream and tarragon
8. Boil stirring until sauce is glossy thickened and reduced to about half the amount
9. Spoon sauce over chicken