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Rosemary and Peppercorn Chicken
- 3 tablespoons cracked pink peppercorns
- 3 tablespoons cracked green peppercorns
- 2 skinless, boneless chicken breast halves
- 1 cup heavy cream
- 1/2 cup butter, divided
- 1 clove garlic, pressed
- 1/2 teaspoon dried rosemary
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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 92.3g|
|Saturated Fat 57g|
|Total Carbohydrate 10g|
|Dietary Fiber 3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|