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Chicken Au Poivre
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Chicken Au Poivre

40 minServes 4Nutri-Score C€€
from @i.amnataliep1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (boneless, skinless, pounded to even thickness)Meat600 g
  • black peppercorns (coarsely cracked)Spices15 g
  • saltSpices5 g
  • olive oilPantry30 ml
  • butter (divided)Dairy40 g
  • shallot (finely chopped)Produce2 pieces
  • garlic (minced)Produce2 pieces
  • cognacBeverages60 ml
  • beef stockPantry150 ml
  • heavy creamDairy150 ml
  • dijon mustardPantry15 g
  • fresh thyme (sprigs)Produce3 pieces

per serving

Nutrition

322kcal

Carbs
4 g
Proteins
33 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Tongs
  • Kitchen thermometer

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    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.
    • Add the beef stock and simmer until slightly reduced.
    Step 4

  5. Finish the sauce

    • Stir in the heavy cream, dijon mustard and thyme.
    • Simmer until the sauce thickens, then whisk in the remaining butter.
    Step 5

  6. Serve

    • Return the chicken to the pan and spoon the sauce over it.
    • Warm through and serve immediately.
    Step 6
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