Chicken au Poivre
Master the art of chicken au poivre with this easy, creamy, and peppery recipe. A touch of French luxury brought to your family dinner table using simple pantry staples. Perfect for busy weeknights or special date nights!
Equipment
- Large Skillet
- Mortar and Pestle
Ingredients
The Chicken
- 2 large chicken breasts skinless & boneless, sliced into 4 thin steaks
- 3/4 tsp cooking salt kosher salt
- 2 tbsp vegetable oil or any neutral oil
The Sauce Au Poivre
- 2 tsp black peppercorns whole, coarsely crushed
- 1/3 cup brandy or cognac/marsala
- 1 1/2 cups beef stock low sodium
- 3/4 cup heavy cream full fat
Instructions
- Cut chicken breasts in half horizontally to make 4 thin steaks and sprinkle both sides with salt.
- Heat oil in a large pan over high heat. Cook chicken 2-3 minutes per side until golden. Remove to a plate to rest.
- TURN STOVE OFF. Pour brandy into the pan, scraping the fond (brown bits) from the base. Let bubble for 20-30 seconds.
- Turn heat back to high. Add beef stock and simmer rapidly for 4 minutes until reduced by half.
- Stir in cream and crushed pepper. Simmer for 3-4 minutes on medium-high until sauce thickens to coat a spoon.
- Return chicken and juices to pan. Cook for 2-3 minutes, spooning sauce over chicken until warmed through.
Notes
The sauce is perfect when you can drag a spoon through it and it slowly flows back together. Serve immediately to prevent the sauce from over-thickening.
