Name: Chicken Au Poivre
Ingredients: 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

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Chicken Au Poivre

4.28 from 22 votes

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Servings

Ingredients

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

Instructions

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.

Notes

For the Stainless Fry Pan: click here

For the Pepper Mill: click here

For the Silicone Mat: click here

About
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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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