1 tablespoon whole black peppercorns
3/4 teaspoon dried thyme leaves
1 small bay leaf — broken up
4 boned and skinned chicken breast halves — flattened
1/4 teaspoon salt
3 tablespoons shallots or white part of green onion — minced
6 medium garlic cloves — halved
3 tablespoons butter
1 tablespoon parsley — chopped
1/3 cup dry white wine
parsley sprigs — for garnish
In blender or food processor, process peppercorns, thyme and bay leaf pieces until bay leaf is no longer visible and peppercorns are coarsely cracked. Sprinkle both sides of the chicken with salt, the pepper mixture, shallots and garlic, pressing lightly so seasonings cling. Cover with a clean sheet of waxed paper and let stand at room temperature for 2 hours. Discard garlic. Melt butter in skillet over medium high heat; until browned and cooked through. Remove to serving plate; sprinkle with chopped parsley. Add wine to pan drippings an cook over high heat stirring often, 2 minutes or until liquid is reduced to 3 tablespoons. Spoon over chicken breasts and garnish with parsley sprigs.