Creamy Peppercorn Chicken with a rich pan sauce, mushrooms, and tender cutlets for an easy, flavorful comfort meal.

2 large chicken breasts, sliced horizontally

1 teaspoon salt

1 tablespoon whole black peppercorns

1 teaspoon cracked black pepper

3–4 teaspoons vegetable oil

2 cups sliced button mushrooms

2 tablespoons unsalted butter

1 large garlic clove, minced

½ small red onion, finely chopped

¾ cup chicken broth

¾ cup heavy cream

¼ teaspoon additional salt

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1. Season the chicken cutlets on both sides with salt.

2. Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned. Transfer to a plate.

3. Add another teaspoon of oil. Cook the chicken 4–5 minutes per side until golden and cooked through. Transfer to the plate.

4. Lower heat to medium-low. Add remaining oil and the butter. Melt fully.

5. Stir in onion and garlic; cook until onion softens.

6. Add broth, whole peppercorns, and half the cracked pepper. Simmer and reduce slightly.

7. Pour in cream and simmer 2 minutes.

8. Return chicken and mushrooms; cook 2 more minutes.

9. Add final salt and pepper to taste. Serve warm.

Serve with mashed potatoes, pasta, or steamed vegetables. Adjust pepper to taste.