Green Pepper Corn Sauce

Chicken Breast with Creamy Green Peppercorn Sauce

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


Peppercorn chicken is an easy weeknight recipe you can prepare under 30 minutes. This green peppercorn sauce recipe comprises brandy, green peppercorns and crème fraîche.



  • 4 boneless chicken breasts, skinned
  • 25g (1 oz) butter
  • 45ml (3 tbsp) brandy
  • 120ml (4 fl oz) hot chicken stock
  • 10ml (2 tsp) drained green peppercorns in brine
  • 45ml (3 tbsp) crème fraîche


  1. Season chicken breasts lightly on both sides.
  2. Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.
  3. Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.
  4. Add the brandy to the pan, ignite and cook for 1 minute until the flames die down.
  5. Add the stock and green peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.
  6. Remove the pan from the heat and stir in the crème fraîche.
  7. Return to the heat and simmer for 30 seconds.
  8. Returns the chicken to the pan cook for 1-2 minutes.


  • Serve with mashed potatoes, butter-fried leeks and sweet carrots.
  • Use green peppercorns preserved in brine for this dish, because they have a milder flavor than dried ones. Always remember to drain and rinse well before using.
  • Make sure the chicken is cooked by inserting a knife into the thickest part. The juices should run clear.
  • You can cook the breasts with their skins on. Just cook the meat skin-side down first for 4-5 minutes, or until golden, then turn around to cook the other side.
  • The sauce will go well with beef steak too.
  • Category: Dinner
  • Method: Pan Fry
  • Cuisine: French

Keywords: peppercorn chicken, green peppercorn sauce, chicken with peppercorn sauce, peppercorn sauce recipe