Pink Peppercorn Chicken
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.