1 tbsp. black peppercorns
3/4 tsp. dried thyme
1 sm. bay leaf (1 inch), crushed
4 flattened boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. minced shallots
6 med. cloves garlic, peeled & halved lengthwise
1 tbsp. butter
1 tbsp. parsley
1/3 c. dry wine

Pulverize peppercorns, thyme and bay leaf in blender. Sprinkle chicken with salt, pepper, shallots, garlic, and herbs. Press down on chicken so that seasonings cling. Cover with waxed paper and let stand at room temperature for 2 hours.

Discard garlic. Cook chicken in butter over medium heat in a skillet. Remove to warmed plate and sprinkle with parsley. Add wine to pan drippings and cook over high heat for about 2 minutes, stirring often, until reduced to 3 tablespoons. Pour over chicken. Serve with rice or noodles. 4 servings.

145 calories, 5 g. fat, 22 g. protein, 65 mg. cholesterol with butter, 1 g. carbohydrates, 213 mg. sodium.