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Chicken au Poivre
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Chicken au Poivre

35 minServes 2Nutri-Score C€€
from @kenyoucookit2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken breast (boneless, skinless, pounded to even thickness)Meat400 g
  • black peppercorns (coarsely cracked)Spices15 g
  • saltSpices5 g
  • olive oilPantry15 ml
  • butter (divided)Dairy30 g
  • shallot (finely chopped)Produce1 piece
  • garlic (minced)Produce2 pieces
  • cognacBeverages60 ml
  • heavy creamDairy200 ml
  • Dijon mustardPantry15 ml
  • beef stockPantry100 ml
  • parsley (chopped)Produce10 g

per serving

Nutrition

563kcal

Carbs
7 g
Proteins
46 g
Fat
39 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mortar and pestle
  • Tongs

step by step

Method

  1. Crack the peppercorns

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

  2. Coat the chicken

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

  6. Serve

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