Rosemary and Peppercorn Chicken

Ingredients

• 3 tablespoons cracked pink peppercorns
• 3 tablespoons cracked green peppercorns
• 2 skinless, boneless chicken breast halves
• 1 cup heavy cream
• 1/2 cup butter, divided
• 1 clove garlic, pressed
• 1/2 teaspoon dried rosemary

Directions

Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.

Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.

Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.