We are always looking for ways to improve the humble chicken breast. Let’s be honest, chicken can really be underwhelming, and often leaves us board and unmotivated. Well, this Pink Peppercorn Chicken with Golden Berry Tarragon Cream Sauce is absolutely magical and a delight for the tastebuds!
What are Golden Berries?
I would put golden berries in the category of underused and even unknown in the United States. These beautiful fruits are about the size of a small cherry tomato with an outside texture like a tomatillo, and they are full of flavor. Golden Berries are also known as the Peruvian groundcherry or Cape gooseberry and they are more commonly found in South America.
What do Golden Berries taste like?
We’ve read numerous descriptions on how to describe the Golden Berry flavor, but what sticks with us is lemon, cherry, and a hint of mango. They are tart-sweet and are perfect to use in a sauce. If you can’t find golden berries, substitute the juice and zest of a large lemon and your sauce will still be great, although different.
Why choose pink peppercorns?
I’m not sure if pink peppercorns (which are not actually peppercorns at all) can be considered little known or exotic anymore. But do yourself a favor and get some and start experimenting. Their flavor is unique and certainly not comparable to black, green, or white peppercorns. There is some spiciness and sweetness, and they work perfectly in this dish with the sweet-tart golden berries and rich cream.
And if you fall in love with pink peppercorns and want more recipes using them, check out our Pear Sage and Pink Peppercorn Martini or these delicious Grapefruit Bars with Pink Peppercorns by Leisure Fan Club.
Browning the Chicken
Resting the seasoned chicken in the refrigerator prior to browning is purposeful and twofold:
- The drier the chicken, the better and quicker the browning process will be. This also promotes flavor, as the butter and chicken interact without excess moisture that must be evaporated.
- Secondly, by seasoning the chicken and refrigerating we are creating a similar effect as brining a chicken in salted liquid. This dry-brine is very useful for chicken and pork and will produce a juicer chicken breast in the end.
So we highly recommend that you don’t skip the resting step in this recipe for best results.
Reducing the Sauce
Now, you may have noticed that this recipe calls for the sauce to gently reduce. And you may be thinking, “I ain’t got time for that!” Well, please do us a favor and make the time for it!
Honestly, the sauce will be far better if you give it time to reduce so that the flavors can meld. And you don’t have to hover over it while it reduces, so you can spend this time doing something fun like listening to a podcast or scrolling mindlessly through TikTok. Just make sure you give the sauce its time!
We hope you enjoy this recipe for Pink Peppercorn Chicken with Golden Berry Tarragon Cream Sauce! If you give it a try, leave us a comment and tell us how you liked it below! Or tag us on Instagram @cooking_with_wine!
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