Chicken Breasts With Green Peppercorn Sauce

• 4 boneless skinless chicken breast halves
• 1 teaspoon safflower oil
• 14 cup dry sherry
• 2 tablespoons onions, minced
• 14 cup white wine
• 12 cup half-and-half
• 1 tablespoon green peppercorn
• 14 teaspoon dried tarragon

1. Preheat oven to 400 degrees F.
2. In a large skillet over medium-high heat, saute chicken breasts in safflower oil and sherry until lightly browned on both sides.
3. Transfer to a baking dish.
4. Bake for 15 minutes.
5. While chicken is baking, in the same skillet over medium heat, saute onion in pan drippings until soft.
6. Add wine, half-and-half, peppercorns, and tarragon.
7. Heat until sauce coats the back of a spoon.
8. Serve over baked chicken.

chicken, safflower oil, sherry, onions, white wine, green peppercorn, tarragon

Taken from www.food.com/recipe/chicken-breasts-with-green-peppercorn-sauce-275890 (may not work)