Chicken with Green Peppercorn Mustard Sauce

4 DLM Boneless, Skinless Chicken Breast halves
Sea salt and pepper to taste
3 Tbsp unsalted butter
5 Tbsp white wine
1 — 2 Tbsp Maille Dijon mustard
1 Tbsp green peppercorns
4 Tbsp Crème Fraiche
1 Tbsp fresh basil, chopped

Season the chicken breasts with salt and pepper and cook in the butter over low to medium heat, turning once, until done. Remove the chicken from the pan. Add the wine to the pan and stir in the mustard, green peppercorns, crème fraiche, and basil. Bring to a boil, then lower the heat and return the chicken to the pan, reheating gently for 1 to 2 minutes.

Makes 4 servings

Allergy Warning: Contains Milk

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