Plat
Chicken au Poivre
35 minPour 2Nutri-Score C€€
C
35 min
35 minChicken au Poivre
recette de
KenYouCookIt👩🏾🍳
@kenyoucookit
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (boneless, skinless, pounded to even thickness)Viandes400 g
black peppercorns (coarsely cracked)Épices15 g
saltÉpices5 g
olive oilÉpicerie15 ml
butter (divided)Produits laitiers30 g
shallot (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux
cognacBoissons60 ml
heavy creamProduits laitiers200 ml
Dijon mustardÉpicerie15 ml
beef stockÉpicerie100 ml
parsley (chopped)Fruits et légumes10 g
par portion
Nutrition
563kcal
- Glucides
- 7 g
- Protéines
- 46 g
- Lipides
- 39 g
ce que vous utiliserez
Ustensiles
Poêle
Mortier et pilon
Pince de cuisine
pas à pas
Préparation
- Étape 1
Crack the peppercorns
- Crush the black peppercorns coarsely with a mortar and pestle.
- Spread the cracked pepper on a plate.
- Étape 2
Coat the chicken
- Season the chicken breasts with salt.
- Press both sides of the chicken into the cracked pepper to coat evenly.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Serve
- Sprinkle with chopped parsley and serve hot with the pan sauce.