Pink and green peppercorns are usually available packed in water or vinegar; white and black will be found dried. The flavor of the chicken and green peppercorns creates an ideal marriage of coloring and taste.

Serves 4.

4 tbsp. butter
3 tbsp. minced onion
1/3 c. dry white wine
1/2 c. heavy cream
2 tsp. green peppercorns, drained & chopped
1 tsp. whole peppercorns, drained
1 tsp. fresh tarragon, or 1/4 tsp. dried Salt

Pound and flatten the chicken breasts. Saute in the butter until nicely browned on both sides. Transfer to a heated platter and keep warm.

Add the onion to the skillet and saute until soft. Add the wine and bring to a boil. Reduce to 2 tablespoons, scraping up any bits on the bottom of the pan. Stir in the heavy cream, peppercorns and tarragon. Continue cooking until reduced and thickened. Remove from heat and correct seasonings. Spoon the sauce over the chicken breasts and serve immediately.