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Chicken Au Poivre
40 Min.Für 4Nutri-Score C€€
C
40 Min.
40 Min.Chicken Au Poivre
was Sie brauchen
Zutaten
chicken breast (boneless, skinless, pounded to even thickness)Fleisch600 g
black peppercorns (coarsely cracked)Gewürze15 g
saltGewürze5 g
olive oilVorräte30 ml
butter (divided)Milchprodukte40 g
shallot (finely chopped)Obst & Gemüse2 Stücke
garlic (minced)Obst & Gemüse2 Stücke
cognacGetränke60 ml
beef stockVorräte150 ml
heavy creamMilchprodukte150 ml
dijon mustardVorräte15 g
fresh thyme (sprigs)Obst & Gemüse3 Stücke
pro Portion
Nährwerte
322kcal
- Kohlenhydrate
- 4 g
- Eiweiß
- 33 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Küchenzange
Küchenthermometer
Schritt für Schritt
Zubereitung
- Schritt 1
Crack the peppercorns
- Crush the black peppercorns coarsely, using a mortar or the bottom of a pan.
- Spread the cracked pepper on a plate and mix with the salt.
- Schritt 2
Coat the chicken
- Pat the chicken breasts dry.
- Press both sides of the chicken into the pepper and salt mixture so it adheres well.
- Schritt 3
Sear the chicken
- Heat the olive oil and half of the 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.
- Add the beef stock and simmer until slightly reduced.
- Schritt 5
Finish the sauce
- Stir in the heavy cream, dijon mustard and thyme.
- Simmer until the sauce thickens, then whisk in the remaining butter.
- Schritt 6
Serve
- Return the chicken to the pan and spoon the sauce over it.
- Warm through and serve immediately.