Franklin Spice Works
White Pepper Cream Chicken
Chicken in a delicate white pepper cream sauce finished with chives. Refined, comforting, and quick to make.
Ingredients
- 4 chicken breasts, pounded thin
- 1 tsp fine white Sarawak pepper
- 1 shallot, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 tbsp butter
- Salt and fresh chives to serve
Instructions
- Season chicken with salt and a generous pinch of white pepper.
- Cook in butter over medium-high heat 3-4 minutes per side until golden. Remove.
- Saute shallot in the same pan. Add white wine and reduce by half.
- Pour in cream and remaining white pepper. Simmer until sauce coats a spoon.
- Return chicken to finish in the sauce. Garnish with chives. Serve with egg noodles or rice.