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Ingredients:

  • Chicken breast
  • Pink peppercorns
  • Rose water
  • Brown sugar
  • Balsamic vinegar
  • Butter
  • Fresh parsley

Instructions:

  1. Season the chicken breast with salt and pepper.
  2. Dust the chicken breast with flour, shaking off any excess.
  3. Heat a large skillet over medium-high heat and add butter.
  4. Sear the chicken breast for 3-4 minutes on each side, or until it is cooked through and golden brown.
  5. Remove the chicken from the skillet and set aside.
  6. Add the pink peppercorns to the skillet and toast them for 1-2 minutes, stirring constantly.
  7. Add the rose water and balsamic vinegar to the skillet and stir to combine.
  8. Return the chicken breast to the skillet and spoon some of the sauce over the top of each breast.
  9. Cook for an additional 2-3 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  10. Garnish with fresh parsley and serve immediately.