This recipe for Three Pepper Chicken is super simple, very fast but always looks as though you’ve gone to loads of trouble. Serve up your Three Pepper Chicken Breast Fillets with steamed greens, a squeeze of lemon juice and a light garlic mash.


Ingredients (serves 6)

  • 2 large Ingham's Chicken Breast Fillets
  • 1/2 cup Cream
  • 1/2 cup White Wine (any type is fine)
  • 2 tsps Pink Peppercorns (preferably tinned or soaked overnight)
  • 1 tsp Black Peppercorns (soaked overnight)
  • 1 tsp White Pepper
  • 1 Lemon, juiced
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves, crushed

Method

  1. Slice the chicken breasts through lengthways to achieve 1 - 1.5cm thick slices.
  2. Combine the olive oil, garlic and white pepper and then brush over the chicken slices.
  3. Heat a non-stick frypan on a high heat and sear the chicken slices until golden brown on the outside.
  4. Add the white wine, cream, pink and black peppercorns, cover with a lid and then cook for a further 5 minutes or until cooked through (cooking time will vary depending on thickness of chicken slices).
  5. Add a little more heat with some chopped red chillies if you like or reduce the heat by adding a little more cream.

Notes... Any leftover chicken will be delicious in a wrap with salad for lunch, shredded through a salad, chopped through a caesar style salad or included in Vietnamese style Cold Rolls.

  • This sounds delicious and looks amazing!

    Reply


  • I have a slight addiction to pepper and so this is right up my alley.
    Sounds so simple to make and yet looks amazing. I must try this one.

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  • Looks lovely. I am a bit hit and miss with pepper so will probably avoid this one, I might make it for my husband though because he will like it.

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  • Yummy! And super healthy

    Reply


  • Wow what a way to spice up boring chicken breast! I love white wine, cream and pepper so this sounds delish!

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  • Oh yumm, that sounds really delicious.

    Reply


  • What a lovely idea! It looks so stylish. I will have to try this one. Thank you for the inspiration!!

    Reply


  • I think the use of the different peppers would be fantastic thanks for sharing!

    Reply


  • Soaking overnight is a turn off. Who has the time or brain space to do that?

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  • I love the presentation, very nice.

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  • My hub would like this.

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  • Looks very delicious and easy to make.

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  • yum I love that it can be used the next day in a wrap or with some pasta and salad – thank you for sharing a yummy recipe :)

    Reply


  • Looks amazing.

    Reply


  • I think I’ve never seen pink peppercorn. Interesting!

    Reply

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