Caesar’s Salad
Peppered Chicken Breast with Demi-Glace Sauce
Rice Pilaf
Roll and Butter

Peppered Chicken Breast with Demi-Glace Sauce


1 1/2 teaspoons whole tri-color or black peppercorns
4 (1/4-pound) skinless boneless chicken breast halves
1/4+1/8 teaspoon salt
3 teaspoons unsalted butter
1/4 cup finely chopped onion
2 garlic cloves, minced
1/3 cup dry white wine
3/4 cup prepared demi-glace
1 tablespoon Dijon mustard

1 Place the peppercorns in a zip-close plastic bag. With a meat mallet or the bottom of a heavy skillet, crack the peppercorns.
2 Sprinkle the chicken with the 1/4 teaspoon salt. Press the cracked peppercorns onto both sides of each chicken breast half.
3 Melt 1 teaspoon of the butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 4-5 minutes on each side. Transfer the chicken to a serving plate; cover and keep warm.
4 Wipe out the skillet. Add 1 teaspoon of the butter and melt over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 1 minute. Add the wine and simmer until it is almost evaporated, about 2 minutes. Add the demi-glace and mustard; cook until the mixture begins to thicken slightly, about 3 minutes. Remove the skillet from the heat and swirl in the remaining 1 teaspoon butter and the 1/8 teaspoon salt.

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