Our Family of Brands

Chicken Breast Diane

4 boneless, skinless chicken breast halves
2 tsp. The Spice Hunter Pink Peppercorns crushed or ground
½ tsp. The Spice Hunter Pink Peppercorns
1 tsp. soy sauce
3 Tbsp. olive oil
1 Tbsp. cornstarch
1 Tbsp. Dijon mustard
1 cup chicken stock
3 Tbsp. butter
¼ cup finely chopped parsley
¼ cup minced shallots
juice of ½ a lemon
1 Tbsp. cognac

Pound chicken breast halves to a uniform ¼ inch thickness. Press crushed pink peppercorns into both sides of chicken. Sprinkle with soy sauce and 1 Tbsp. olive oil. In a separate bowl combine cornstarch, mustard and chicken stock, set aside. place 2 Tbsp. olive oil and 2 Tbsp. butter in a sauté pan. Heat until foam on butter subsides. Sauté breasts 2 at a time, until done. Remove and keep warm. Add remaining butter, stir in parsley and shallots, cook briefly. Add cornstarch mixture, lemon juice and cognac. Return chicken breasts to pan, covering both sides with sauce. Place each breast on plate and pour remaining sauce over. Sprinkle with whole pink peppercorns. Serve at once.