Chicken Au Poivre (Kristy: Muscle & Fitness Mag)

2 tsp green peppercorns
2 Tbs white wine
4 Tbs minced shallots
2 tsp butter
5 Tbs sherry
1.3 cups beef stock or demi-glace
2 Tbs cornstarch mixed w/ 2 Tbs water (optional)
2 Tbs Dijon mustard
8 tsp heavy cream

8 chicken breasts
1 tsp salt
1 tsp black pepper
4 Tbs EVOO
8 cups cremini mushrooms (baby portabellas)
1 cup chicken stock

Combine peppercorns and wine in a small sauté pan. Bring to a boil and cook until wine has evaporated. Cool peppercorns and coarsely chop in a coffee grinder or crush with the flat side of a chopping knife.
In a large sauté pan, melt butter and add shallots. Cook over low heat until slightly browned, about 2 min. Add peppercorns and sherry. Simmer 1 min.
Add stock or demi-glace and bring to a boil. If using stock, thicken with cornstarch mixture. Reduce heat and whisk in Dijon mustard until combined. Remove from heat and whisk in cream. Set aside.
Cut each breast in half horizontally to form 2 medallions. Pound slightly to 1/4" thickness. Season with salt and pepper.
Heat EVOO in large sauté pan and add chicken. Cook over med heat until golden brown on one side. Turn chicken and add mushrooms. Sautee briefly. Add stock and cook until heated through. Thicken with the other half of the cornstarch mixture if necessary.
Place breasts on a platter and spoon sauce on top.