Rich and creamy, this peppercorn sauce blends really well with chicken. White wine deglazes the pan instead of the usual brandy or cognac that is used when making the traditional French cream sauce for beef steak.
Peppercorn Cream and Chicken
There are so few carbs in this meal, we don’t weigh the sauce. Simply divide the CHO by the number of servings. Have everything ready because it really does come together quickly.
Ingredients
- 2 chicken breasts or 4 thighs skinless, boneless 0 CHO
- 2 TBSP olive oil 0 CHO
- 1 TBSP peppercorns roughly ground 0 CHO
- ½ tsp. sea salt 0 CHO
- ¼ tsp minced garlic 0 CHO
- ¼ cup (30 gr) diced red onion 3 CHO
- ½ cup white wine 3 CHO
- 1 cup cream 0 CHO
- ½ cup (35 gr) grated parmesan cheese 0 CHO
- ¼ cup basil leaves chopped 0 CHO
TOTAL CHO 6 CHO
Instructions
- Pre heat oven to 350.
- Cut chicken breasts in half if using.
- Roughly crush peppercorns with pedestal or in a Ziplock bag with a rolling pin.
- Sprinkle both sides of the chicken with salt and peppercorns.
- Heat oil in an oven safe frying pan.
- Sear chicken until golden brown on one side, about 4 minutes. Flip and add onion and garlic. Sear second side about 4 minutes.
- Remove chicken to plate while leaving the onions in the pan. Cover chicken. Add white wine to pan and de glaze, scrapping up all the brown bits.
- Add cream and parmesan cheese, stir to mix and gently heat until simmering. Simmer 5 minutes, reducing cream by about 1/3.
- Add chicken to pan and place uncovered in oven for about 20 minutes. Sauce will thicken and chicken will cook through.
- Remove from oven and let rest 5 minutes.
- Garnish with basil leaves just before serving with rice.
