Chicken au Poivre (French Chicken with Creamy Peppercorn Sauce)

By RecipeTin Eats · 25 min

Ingredients

Instructions

1. Cut each chicken breast in half horizontally to make 4 thin steaks, then salt both sides with the salt.
2. Heat the oil in a large 28cm (11") pan over high heat. Sear the chicken 2–3 minutes per side until golden. Move to a plate and rest it uncovered.
3. Turn the stove off. Pour in the brandy carefully, as it will sizzle hard. Turn the stove back on if needed and let it bubble 20–30 seconds, until reduced by about 2/3. Scrape the fond from the base of the pan well.
4. Turn the heat back to high. Add the beef stock and simmer rapidly for 4 minutes, until reduced by half.
5. Stir in the cream and crushed peppercorns. Lower the heat to medium high and simmer 3–4 minutes, stirring and scraping the sides, until the sauce thickens enough to lightly coat the back of a spoon. If your stove is gentler, allow extra time.
6. Lower the heat to medium. Return the chicken and its resting juices to the pan. Cook 2–3 minutes, spooning sauce over the chicken, until warmed through, the sauce darkens and thickens a little more. The sauce should slowly flow back together when you drag a spoon through it. If too thick, add a splash of cream or water.
7. Serve straight away, as the sauce thickens and the chicken can overcook if it sits.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

CreamHeavy creamChicken breast