Peppercorn Chicken Breasts

    Ingredients

    4 large boneless, shinless chicken breasts
    1 Tbsp. crushed whole pink or green Szechwan
    peppercorns
    2 tsp. butter
    1/2 cup dry sherry or orange juice
    1/2 cup whipping cream
    1/2 tsp. tarragon leaves

    Place chicken between sheets of plastic wrap.  
    Pound with flat edge of mallet to about 1/4 inch
    thickness.  Sprinkle with the peppercorns.  Heat
    heavy nonstick skillet.  Add butter and chicken.  
    Cook, turning once, until chicken is done, about 5
    minutes.  Remove chicken and keep warm.  
    Increase heat to high; add sherry or juice to pan
    and whisk in cream and tarragon.  Boil, stirring till
    thickened and glossy.
    Spoon sauce over chicken.