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Chicken au Poivre
Hoofdgerecht

Chicken au Poivre

35 minVoor 2Nutri-Score C€€
van @kenyoucookit2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • chicken breast (boneless, skinless, pounded to even thickness)Vlees400 g
  • black peppercorns (coarsely cracked)Kruiden en specerijen15 g
  • saltKruiden en specerijen5 g
  • olive oilVoorraadkast15 ml
  • butter (divided)Zuivel30 g
  • shallot (finely chopped)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit2 stukken
  • cognacDranken60 ml
  • heavy creamZuivel200 ml
  • Dijon mustardVoorraadkast15 ml
  • beef stockVoorraadkast100 ml
  • parsley (chopped)Groente en fruit10 g

per portie

Voedingswaarden

563kcal

Koolhydraten
7 g
Eiwitten
46 g
Vetten
39 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Vijzel met stamper
  • Keukentang

stap voor stap

Bereiding

  1. Crack the peppercorns

    • Crush the black peppercorns coarsely with a mortar and pestle.
    • Spread the cracked pepper on a plate.
    Stap 1

  2. Coat the chicken

    • Season the chicken breasts with salt.
    • Press both sides of the chicken into the cracked pepper to coat evenly.
    Stap 2

  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.
    Stap 3

  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.
    Stap 4

  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.
    Stap 5

  6. Serve

    • Sprinkle with chopped parsley and serve hot with the pan sauce.
    Stap 6
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