Here's a recipe that I found somewhere ....who knows where? Anyhow, I've added some notes of my own at the end. It's pretty yummy!!!!!! Hope you enjoy it.
4 large chicken breast halves, skinned and boned
1 Tbls. crushed whole pink, green or Szechwan peppercorns (I use a blend of peppercorns)
2 tsp. butter
½ cup dry sherry or orange juice
1 cup heavy cream
½ tsp. tarragon leaves (use fresh)
2 scallions thinly sliced
sliced mushrooms (1/2 – 1 lb.)
Place chicken between sheets of plastic wrap. Pound with flat edge of mallet to about ¼ inch thickness. Sprinkle with peppercorns.
Heat heavy non-stick skillet . Add butter and chicken. Cook, turning once until chicken is done, about 5 minutes.
Remove chicken, add a bit more butter or oil and sauté mushrooms until they are about half cooked.
Increase heat to high. Add sherry or orange juice to pan and whisk in cream and tarragon. Boil, stirring until sauce is thickened and reduced to about half the original volume.
Spoon sauce over chicken.
Garnish with scallions.
This is good served with vegetables (roasted asparagus and baked butternut squash) and rice pilaf.
My changes: Double the sauce! (It’s so good). Use orange juice (fresh) and sherry (total ¾ cup.) and 1 T. grated orange peel.