*  Exported from  MasterCook  *
 
                  Spicy Herbed Peppercorn Chicken Breasts
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Course - Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    whole black peppercorns
      3/4  teaspoon      dried thyme leaves
    1      small         bay leaf -- broken up
    4                    boned and skinned chicken breast halves -- flattened
      1/4  teaspoon      salt
    3      tablespoons   shallots or white part of green onion -- minced
    6      medium        garlic cloves -- halved
    3      tablespoons   butter
    1      tablespoon    parsley -- chopped
      1/3  cup           dry white wine
                         parsley sprigs -- for garnish
 
 In blender or food processor, process peppercorns, thyme and bay leaf pieces
 until bay leaf is no longer visible and peppercorns are coarsely cracked.
  Sprinkle both sides of the chicken with salt, the pepper mixture, shallots
 and garlic, pressing lightly so seasonings cling.  Cover with a clean sheet
 of waxed paper and let stand at room temperature for 2 hours.  Discard
 garlic.  Melt butter in skillet over medium high heat; until browned and
 cooked through.  Remove to serving plate; sprinkle with chopped parsley.  Add
 wine to pan drippings an cook over high heat stirring often, 2 minutes or
 until liquid is reduced to 3 tablespoons.  Spoon over chicken breasts and
 garnish with parsley sprigs.
 
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