How to Make Chicken Au Poivre | Chef Jean-Pierre

Name: How to Make Chicken Au Poivre | Chef Jean-Pierre
Total time: 25 min
Ingredients: 1 tbsp Cooking Oil or Clarified Butter; 2 tsp Peppercorn, cracked; 2 Chicken breast, trimmed; 1 ½ cups Beef stock; ¼ cups Cream; 1 tbsp Green peppercorn; 2 tbsp Butter

By Chef Jean-Pierre · 25 min

Ingredients

Cooking Oil or Clarified Butter1 tbsp
Peppercorn · cracked2 tsp
Chicken breast · trimmed2
Beef stock1 ½ cups
Cream¼ cups
Green peppercorn1 tbsp
Butter2 tbsp

Instructions

Season both sides of the chicken breasts generously with the cracked black peppercorns.
Heat the oil in a stainless steel frying pan. Add the chicken and cook without moving it for at least 3 to 4 minutes, until golden brown on one side.
Flip the chicken and cook for a couple of minutes more, then transfer it to a baking sheet and put it in the oven.
Bake the chicken until its internal temperature reaches about 155°F. Rest it for a few minutes while you make the sauce.
Pour off the excess fat from the pan, then deglaze it with the stock, cream and green peppercorns. Bring to a boil and reduce until the sauce thickens.
Turn off the heat, stir in the butter to taste, spoon the sauce over the chicken and serve straight away.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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