Lemon Peppercorn Sauce

Ingredients

4 oz. prepared RC Lemon & Garlic Sauce
4 oz. heavy cream
1 Tbsp. Chopped Shallots in Oil
1 Tbsp. green peppercorns, rinsed and dried
1 Tbsp. olive oil
2 Tbsp. flour
2 boneless, skinless chicken breasts*
1 tsp. chopped parsley
1 Tbsp. whole butter
½ tsp. Chicken Base of your choice

Instructions

(yields 2 portions)

Dredge the chicken in the flour. Heat oil and sauté the chicken on both sides. Once chicken is nearly done on the second side, add the peppercorns and Chopped Shallots in Oil. Sauté briefly. Add the heavy cream and reduce by approximately one third. Add the prepared Lemon and Garlic Sauce Mix and Chicken Bases. Shake the pan to remove the fond. Allow to simmer for 2-3 minutes. Finish by adding the parsley and butter, shaking the pan until well incorporated. Season with pepper. Serve immediately.