Instructions: Heat oven to warm setting. Combine bake mix, pepper and salt on a plate. Lightly coat cutlets in mixture; tap off excess.

Heat butter and oil in a large nonstick skillet over medium heat. Cook cutlets 2 minutes per side until light gold and just cooked through. Transfer to a platter; place in oven to keep warm.

Add chicken broth and cream to skillet. Cook, stirring occasionally, 10 minutes, until liquid is reduced to 1 cup. Stir in peppercorns and sugar substitute. Cook 3 minutes more. Season to taste with salt and pepper. Spoon sauce over cutlets.

This recipe yields 4 servings.

Description: "Green peppercorns are immature berries from the same plant that gives us black pepper. They have a floral, nutty taste with a hint of sweetness, and much less heat than black."

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