BONED BREAST OF CHICKEN WITH GREEN PEPPERCORNS

3 tbsp unsalted butter, clarified
2 boneless, skinless chicken breasts, split
2 tbsp minced onion
1/4 cup dry white wine
1/2 cup heavy (whipping) cream
1 tsp green peppercorns, rinsed, drained and mashed
1 tsp fresh tarragon leaves (or 1/4 tsp dried tarragon, crumbled)
salt and freshly ground pepper to taste

Melt butter in a heavy skillet. Add chicken and saute‚ until golden brown on both sides, turning once. Transfer to heated platter and keep warm.

DO NOT CLEAN SKILLET. Add onion to skillet and place over low heat. Saute‚ until limp.

Blend in wine. Boil until wine is reduced by half, scraping up browned bits clinging to bottom of skillet.

Stir in cream, mashed and whole peppercorns and tarragon. Continue boiling until sauce is syrupy.

Remove from heat and add salt and pepper. Pour over chicken and serve immediately.

Servings: 2
Source: A Taste of the Good Life, by the Little Rock (AR) Junior League