Chicken au Poivre
Chicken au Poivre
Ingredients
- 2 chicken breasts, large, skinless and boneless (250ā300g / 8ā10oz each), each cut in half to make 4 thin steaks
- 3/4 teaspoon cooking salt, or kosher salt
- 2 tablespoons vegetable oil, or other neutral oil
For the Sauce
- 2 teaspoons whole black peppercorns, coarsely crushed
- 1/3 cup brandy, or cognac
- 1 1/2 cups beef stock, low sodium
- 3/4 cup thickened cream, or heavy cream
Instructions
- 1
Sprinkle the chicken breasts with the cooking salt. Heat the 2 tablespoons of vegetable oil in a pan over high heat. Sear the chicken for 2 ā 3 minutes on each side until golden brown. Once seared, remove the chicken from the pan and set aside on a plate.
ā±ļø 7 min
- 2
Turn the stove OFF. Carefully add 1/3 cup of brandy or cognac to the hot pan (it will bubble vigorously). Let it bubble for 20 - 30 seconds to reduce by 2/3. If needed, turn the stove back on to maintain a gentle simmer for reduction.
ā±ļø 1 min
- 3
Turn the heat to high. Add 1 1/2 cups of low sodium beef stock to the pan. Simmer rapidly for 4 minutes until the stock has reduced by half. Add 3/4 cup of thickened / heavy cream and the 2 teaspoons of coarsely crushed black peppercorns to the pan. Reduce the heat to medium-high and simmer for 3 ā 4 minutes until the sauce thickens enough to coat the back of a spoon.
ā±ļø 8 min
- 4
Lower the heat to medium. Return the seared chicken breasts, along with any accumulated juices from the plate, into the sauce in the pan. Simmer for 2 ā 3 minutes to rewarm the chicken and allow the sauce to thicken further. Serve immediately.
ā±ļø 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken au Poivre
- 2 chicken breasts, large, skinless and boneless (250ā300g / 8ā10oz each), each cut in half to make 4 thin steaks
- 3/4 teaspoon cooking salt, or kosher salt
- 2 tablespoons vegetable oil, or other neutral oil
For the Sauce
- 2 teaspoons whole black peppercorns, coarsely crushed
- 1/3 cup brandy, or cognac
- 1 1/2 cups beef stock, low sodium
- 3/4 cup thickened cream, or heavy cream
Instructions
- 1
Sprinkle the chicken breasts with the cooking salt. Heat the 2 tablespoons of vegetable oil in a pan over high heat. Sear the chicken for 2 ā 3 minutes on each side until golden brown. Once seared, remove the chicken from the pan and set aside on a plate.
ā±ļø 7 min - 2
Turn the stove OFF. Carefully add 1/3 cup of brandy or cognac to the hot pan (it will bubble vigorously). Let it bubble for 20 - 30 seconds to reduce by 2/3. If needed, turn the stove back on to maintain a gentle simmer for reduction.
ā±ļø 1 min - 3
Turn the heat to high. Add 1 1/2 cups of low sodium beef stock to the pan. Simmer rapidly for 4 minutes until the stock has reduced by half. Add 3/4 cup of thickened / heavy cream and the 2 teaspoons of coarsely crushed black peppercorns to the pan. Reduce the heat to medium-high and simmer for 3 ā 4 minutes until the sauce thickens enough to coat the back of a spoon.
ā±ļø 8 min - 4
Lower the heat to medium. Return the seared chicken breasts, along with any accumulated juices from the plate, into the sauce in the pan. Simmer for 2 ā 3 minutes to rewarm the chicken and allow the sauce to thicken further. Serve immediately.
ā±ļø 5 min