Chicken with Green Peppercorn Sauce

Many times when I am cooking outside I really like to keep it simple. Just a few choice ingredients, a great blending of flavors and a quick and easy way to get it on your plate. This is one of those wonderful dishes that is so easy and your family and friends are going to rant and rave about it – because mine did this weekend! When gourmet is simple it is the best of both worlds! Chicken breasts are very lean and healthy, and a cream sauce is very rich and delicious. We are hitting the best of both worlds all over the place! I really hope you try this one, you will enjoy it.

Chicken with Green Peppercorn Sauce

4 Boneless, skinless chicken breasts
Sauce:
2 C Cream
1/2 C Milk
1/2 C Chicken broth
1 T beef bullion paste (I like Better Than Bullion)
2 – 3 T Green peppercorns

In a cast iron sauce pan, combine all the sauce ingredients. Simmer on your camp stove over medium-low heat, stirring occasionally, until it reduces and thickens a little. 20 minutes or so will allow the flavors to blend.

While the sauce is simmering it is time to cook your chicken. I like to pound-out my chicken in a gallon Ziploc bag to make it nice and thin so that it cooks quickly and doesn’t dry out so much. Simply salt and pepper both sides and cook on your grill or griddle, both work great.

Once the chick is cooked through and the sauce has thickened, serve over mashed potatoes or rice with your favorite vegetable or salad. This can be easily doubled for a larger group.

Note: Green Peppercorns come in a jar with a vinegar brine. I like to use a little brine along with the peppercorns. You can find them in any grocery store.

Source: 3GuysOutside