Chicken scallopine with creamy peppercorn sauce

You deserve a little bistro pizzazz at home. You know it, we know it, so here you are. This one requires a tiny bit of effort, but trust us, the yum-to-effort ratio is well worth it. Pan-fry the free-range chicken scallopine (that’s fancy-talk for thinly sliced chicken breast), then pour our creamy green peppercorn sauce with Dijon and parsley straight into the same pan and watch it bubble, thicken, and make you oh so glad you had this one in your freezer.