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Pink Peppercorn Chicken

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• Cooking Time: 25-30 min.
• Servings: 4
• 4 boneless chicken breasts
• 2 cups dry white wine
• 5 medium leeks, rinsed and julienne in 1-inch strips
• 2 tablespoons rosemary
• 2 tablespoons pink peppercorns
• 2 tablespoons unsalted butter

Trim chicken breasts of any excess fat, place between 2 sheets of waxed paper and pound to an even thickness. Place flattened breasts into a shallow pan and cover with white wine. Marinate for 1 hour.

Place the leeks beneath the chicken breasts in a shallow pan. Sprinkle each with 1/2 tablespoon of rosemary and 1/2 tablespoon peppercorns.

Bake at 350 degrees until done.