Chicken Au Poivre

4.28 from 22 votes
Servings 2


  • 1 tablespoon Cooking Oil or Clarified Butter
  • 2 teaspoons cracked Black Peppercorns
  • 2 Chicken Breast 6 to 8 ounces each each trimmed
  • 1 ½ cup Rich Veal or Beef Stock
  • ¼ cup Heavy Whipping Cream
  • 1 tablespoon Green Peppercorn without the brine soaked in Cognac optional optional
  • 2 tablespoons at least of Sweet Butter


Preheat Oven to 375º

    Cook the Chicken

    • Cover the steak generously with cracked black pepper.
    • In a stainless steel fry pan, heat I tablespoon olive. When hot add the chicken, and cook on the stove top until golden brown on one side at Least 3 to 4 minutes.  DO NOT TOUCH THEM.  Flip them on other side and for a couple minutes and transfer to the oven on a cookie sheet and make the sauce in the frying pan.  Cook the chicken until it reaches an internal temperature of about 155ºF.  Let them rest for a few minutes while you finish the sauce.  
    • To make the sauce, carefully deglaze the pan with the stock, cream and the peppercorns bring to boil and let it reduce and thicken for a few minutes.  After the sauce has reached the right consistency turn off the heat and add as much butter as you wish! 
    • Spoon sauce over chicken and serve immediately.


    For the Stainless Fry Pan:  click here
    For the Pepper Mill:  click here
    For the Silicone Mat:  click here
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