Chicken au Poivre
A perfectly peppery French classic featuring tender chicken breasts in a rich, creamy brandy sauce with bold black pepper.
Equipment
Ingredients
Main Ingredients
chicken breast (boneless, skinless)
400 g
black pepper (coarsely ground)
2 tbsp
butter
30 g
olive oil
15 ml
shallot (finely chopped)
2 pcs
brandy
60 ml
heavy cream
120 ml
salt
1 tsp
Instructions
Prepare the chicken
Season chicken breasts generously with salt and coarsely ground black pepper on both sides.
Sear the chicken
Heat butter and olive oil in a pan over medium-high heat. Sear chicken breasts for 4-5 minutes on each side until golden brown.
Sauté the shallots
Remove chicken from pan. Add finely chopped shallots to the same pan and sauté for 2-3 minutes until softened.
Make the pepper sauce
Deglaze pan with brandy, scraping browned bits. Add heavy cream and simmer until sauce thickens, about 3-4 minutes.
Finish and serve
Return chicken to pan, coat with sauce and simmer for 2 minutes. Serve immediately with extra pepper on top.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
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