Peppered Chicken

Recipe contribution from David Whalen, chef of  Crafter's Corner in Bridgewater, NS

Ingredients

• 1 Chicken breast
• 3 cloves fresh garlic
• 1/4 cup white wine
• 1 cup chicken stock
• 1/2 cup 35% cream
• 1 tsp green peppercorns
• salt and pepper
• Canola Oil

1. Season chicken with salt and pepper, sear in hot pan with a little oil-skin side down. Turn over when there is a golden crust.
2. Pour out the excess oil, place the cloves of garlic in the pan with the chicken and add the peppercorns and the white wine.
3. Reduce by 2/3 and then add chicken stock. Reduce by half, pour in cream and place in 350°F oven.
4. When chicken is nice and firm (approx 10 min.), take it out of the oven, remove from pan, let rest about five minutes and slice it. Pour sauce over chicken and place cloves and garlic around chicken
5. Enjoy!

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