Plato principal
Chicken au Poivre
35 minPara 2Nutri-Score C€€
C
35 min
35 minChicken au Poivre
receta de
KenYouCookIt👩🏾🍳
@kenyoucookit
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (boneless, skinless, pounded to even thickness)Carne400 g
black peppercorns (coarsely cracked)Especias15 g
saltEspecias5 g
olive oilDespensa15 ml
butter (divided)Lácteos30 g
shallot (finely chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
cognacBebidas60 ml
heavy creamLácteos200 ml
Dijon mustardDespensa15 ml
beef stockDespensa100 ml
parsley (chopped)Frutas y verduras10 g
por ración
Nutrición
563kcal
- Carbohidratos
- 7 g
- Proteínas
- 46 g
- Grasas
- 39 g
lo que usará
Utensilios
Sartén
Mortero
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Crack the peppercorns
- Crush the black peppercorns coarsely with a mortar and pestle.
- Spread the cracked pepper on a plate.
- Paso 2
Coat the chicken
- Season the chicken breasts with salt.
- Press both sides of the chicken into the cracked pepper to coat evenly.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Serve
- Sprinkle with chopped parsley and serve hot with the pan sauce.