- 1 pound (16 ounces) boneless, skinless chicken breasts, visible fat removed and breasts sliced in half horizontally
1 teaspoon peppercorns
1/4 cup celery leaves or 2 ribs celery
Note: You can save the tops and ends of your celery for use in this recipe. The leaves impart a stronger celery flavor than the ribs do.
Add your quick reply below:
You must be a member to reply to this post.