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Chicken au Poivre
35 Min.Für 2Nutri-Score C€€
C
35 Min.
35 Min.Chicken au Poivre
rezept von
KenYouCookIt👩🏾🍳
@kenyoucookit
1 Rezept
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
chicken breast (boneless, skinless, pounded to even thickness)Fleisch400 g
black peppercorns (coarsely cracked)Gewürze15 g
saltGewürze5 g
olive oilVorräte15 ml
butter (divided)Milchprodukte30 g
shallot (finely chopped)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse2 Stücke
cognacGetränke60 ml
heavy creamMilchprodukte200 ml
Dijon mustardVorräte15 ml
beef stockVorräte100 ml
parsley (chopped)Obst & Gemüse10 g
pro Portion
Nährwerte
563kcal
- Kohlenhydrate
- 7 g
- Eiweiß
- 46 g
- Fett
- 39 g
was Sie verwenden
Utensilien
Bratpfanne
Mörser mit Stößel
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Crack the peppercorns
- Crush the black peppercorns coarsely with a mortar and pestle.
- Spread the cracked pepper on a plate.
- Schritt 2
Coat the chicken
- Season the chicken breasts with salt.
- Press both sides of the chicken into the cracked pepper to coat evenly.
- Schritt 3
Sear the chicken
- Heat the olive oil and a knob of butter in a frying pan over medium-high heat.
- Sear the chicken until deeply golden on both sides and cooked through.
- Transfer the chicken to a plate and set aside.
- Schritt 4
Build the sauce
- Lower the heat, add the shallot and garlic to the pan and cook until softened.
- Pour in the cognac and let it reduce, scraping up the browned bits.
- Stir in the beef stock and Dijon mustard.
- Schritt 5
Finish the cream sauce
- Pour in the heavy cream and simmer until the sauce thickens.
- Whisk in the remaining butter until glossy.
- Return the chicken to the pan and spoon the sauce over it.
- Schritt 6
Serve
- Sprinkle with chopped parsley and serve hot with the pan sauce.