4 skinless, boneless chicken breasts
5 teaspoons multi-colored peppercorns
2 to 3 tablespoons butter or margarine
½ cup Madeira or dry sherry
½ cup whipping cream
1 teaspoon fresh rosemary leaves or ¼ teaspoon slightly crushed dry rosemary
Rosemary sprigs (optional)

Place chicken breasts between sheets of plastic wrap. With a flat-surfaced mallet, pound chicken until about ¼-inch thick. Sprinkle each side with crushed peppercorns. Lightly pound peppercorns into chicken.

In a large frying pan, melt 2 tablespoons butter over high heat. Add chicken; do not crowd. Cook, turning once, until thickest part is no longer pink when slashed. Lift out and transfer to a warm platter, keeping warm. Repeat until all chicken is cooked, adding butter to pan as needed.

Stir Madeira into pan, scraping browned bits free. Add cream and rosemary leaves. Boil, stirring often, until reduced by half. Pour over chicken. Garnish with rosemary sprigs, if desired. Makes 4 servings.