Chicken Au Poivre
Chicken Au Poivre
Ingredients
- 2 chicken breasts
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons green peppercorns
- 1 teaspoon Dijon mustard
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon cognac
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper, to taste
Instructions
- 1
Generously season the chicken breasts on both sides with salt and black pepper.
⏱️ 2 min
- 2
Heat the olive oil and butter in a large pan or skillet over medium-high heat.
⏱️ 2 min
- 3
Once the pan is hot, add the seasoned chicken breasts and sear for 5 to 7 minutes on each side, or until they are golden brown and cooked through to an internal temperature of 165°F (74°C).
⏱️ 14 min
- 4
Remove the cooked chicken breasts from the pan and set them aside on a plate. You can tent them loosely with foil to keep them warm.
⏱️ 1 min
- 5
To the same pan (do not clean it, as the fond adds flavor), add the diced yellow onion, minced garlic, fresh rosemary sprig, and fresh thyme sprig. Sauté these ingredients, stirring occasionally, until the onions become translucent, about 3-5 minutes.
⏱️ 4 min
- 6
Stir in the green peppercorns, Dijon mustard, and cognac into the pan. Mix well to combine all the ingredients.
⏱️ 1 min
- 7
Pour in the chicken broth and heavy cream. Stir again to ensure everything is thoroughly mixed.
⏱️ 1 min
- 8
Bring the sauce to a gentle simmer and allow it to reduce slightly, stirring occasionally, until it thickens to your desired consistency. This usually takes about 5-7 minutes.
⏱️ 6 min
- 9
Return the cooked chicken breasts to the pan. Spoon the prepared sauce over them to coat thoroughly.
⏱️ 1 min
- 10
Serve the Chicken Au Poivre immediately, optionally garnished with additional fresh herbs if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Au Poivre
- 2 chicken breasts
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons green peppercorns
- 1 teaspoon Dijon mustard
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon cognac
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper, to taste
Instructions
- 1
Generously season the chicken breasts on both sides with salt and black pepper.
⏱️ 2 min - 2
Heat the olive oil and butter in a large pan or skillet over medium-high heat.
⏱️ 2 min - 3
Once the pan is hot, add the seasoned chicken breasts and sear for 5 to 7 minutes on each side, or until they are golden brown and cooked through to an internal temperature of 165°F (74°C).
⏱️ 14 min - 4
Remove the cooked chicken breasts from the pan and set them aside on a plate. You can tent them loosely with foil to keep them warm.
⏱️ 1 min - 5
To the same pan (do not clean it, as the fond adds flavor), add the diced yellow onion, minced garlic, fresh rosemary sprig, and fresh thyme sprig. Sauté these ingredients, stirring occasionally, until the onions become translucent, about 3-5 minutes.
⏱️ 4 min - 6
Stir in the green peppercorns, Dijon mustard, and cognac into the pan. Mix well to combine all the ingredients.
⏱️ 1 min - 7
Pour in the chicken broth and heavy cream. Stir again to ensure everything is thoroughly mixed.
⏱️ 1 min - 8
Bring the sauce to a gentle simmer and allow it to reduce slightly, stirring occasionally, until it thickens to your desired consistency. This usually takes about 5-7 minutes.
⏱️ 6 min - 9
Return the cooked chicken breasts to the pan. Spoon the prepared sauce over them to coat thoroughly.
⏱️ 1 min - 10
Serve the Chicken Au Poivre immediately, optionally garnished with additional fresh herbs if desired.
⏱️ 1 min