Plat
Chicken Au Poivre
40 minPour 4Nutri-Score C€€
C
40 min
40 minChicken Au Poivre
ce qu’il vous faut
Ingrédients
chicken breast (boneless, skinless, pounded to even thickness)Viandes600 g
black peppercorns (coarsely cracked)Épices15 g
saltÉpices5 g
olive oilÉpicerie30 ml
butter (divided)Produits laitiers40 g
shallot (finely chopped)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes2 morceaux
cognacBoissons60 ml
beef stockÉpicerie150 ml
heavy creamProduits laitiers150 ml
dijon mustardÉpicerie15 g
fresh thyme (sprigs)Fruits et légumes3 morceaux
par portion
Nutrition
322kcal
- Glucides
- 4 g
- Protéines
- 33 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Pince de cuisine
Thermomètre de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- 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.
- Add the beef stock and simmer until slightly reduced.
- Étape 5
Finish the sauce
- Stir in the heavy cream, dijon mustard and thyme.
- Simmer until the sauce thickens, then whisk in the remaining butter.
- Étape 6
Serve
- Return the chicken to the pan and spoon the sauce over it.
- Warm through and serve immediately.