6-8 boneless, skinless chicken breasts, halved
1/2 c. black, white and pink peppercorns, cracked
2 tbsp. minced shallots
1/2 c. dry white vermouth or wine
1 tsp. cornstarch with 1/4 c. beef bouillon
2 tbsp. butter
Freshly ground pepper to taste

Prepare a charcoal fire. Pound the cracked peppercorns into both sides of the pieces of chicken with the flat of your hand. Grill chicken until done, about 10-15 minutes. Set chicken aside until sauce is done.

The sauce: In a skillet, saute shallots, wine, pepper and bouillon over medium high heat. Simmer and stir with wooden spoon until sauce thickens. Remove from heat and swirl in butter. Pour over chicken.

If you wish to flambe the chicken, place chicken in a chafing dish and pour on sauce. Set over flame and pour in 1/2 cup cognac. When bubbling hot, ignite with a match. Spoon flaming sauce over chicken until flame dies down.