Danie główne
Chicken Au Poivre
40 minPorcje: 4Nutri-Score C€€
C
40 min
40 minChicken Au Poivre
czego potrzebujesz
Składniki
chicken breast (boneless, skinless, pounded to even thickness)Mięso600 g
black peppercorns (coarsely cracked)Przyprawy15 g
saltPrzyprawy5 g
olive oilSpiżarnia30 ml
butter (divided)Nabiał40 g
shallot (finely chopped)Warzywa i owoce2 kawałki
garlic (minced)Warzywa i owoce2 kawałki
cognacNapoje60 ml
beef stockSpiżarnia150 ml
heavy creamNabiał150 ml
dijon mustardSpiżarnia15 g
fresh thyme (sprigs)Warzywa i owoce3 kawałki
na porcję
Wartości odżywcze
322kcal
- Węglowodany
- 4 g
- Białko
- 33 g
- Tłuszcz
- 20 g
czego użyjesz
Przybory
Patelnia
Miska
Szczypce kuchenne
Termometr kuchenny
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Finish the sauce
- Stir in the heavy cream, dijon mustard and thyme.
- Simmer until the sauce thickens, then whisk in the remaining butter.
- Krok 6
Serve
- Return the chicken to the pan and spoon the sauce over it.
- Warm through and serve immediately.