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Chicken au Poivre
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Chicken au Poivre

35 minPorcje: 2Nutri-Score C€€
od @kenyoucookit2 importyugotowano 0 razy
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Składniki

2 osoby
  • chicken breast (boneless, skinless, pounded to even thickness)Mięso400 g
  • black peppercorns (coarsely cracked)Przyprawy15 g
  • saltPrzyprawy5 g
  • olive oilSpiżarnia15 ml
  • butter (divided)Nabiał30 g
  • shallot (finely chopped)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce2 kawałki
  • cognacNapoje60 ml
  • heavy creamNabiał200 ml
  • Dijon mustardSpiżarnia15 ml
  • beef stockSpiżarnia100 ml
  • parsley (chopped)Warzywa i owoce10 g

na porcję

Wartości odżywcze

563kcal

Węglowodany
7 g
Białko
46 g
Tłuszcz
39 g
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Przybory

  • Patelnia
  • Moździerz z tłuczkiem
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  1. Crack the peppercorns

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

  2. Coat the chicken

    • Season the chicken breasts with salt.
    • Press both sides of the chicken into the cracked pepper to coat evenly.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Serve

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