Chicken Au Poivre. It's a classic French dish that translates to "with pepper," and boy oh boy, does it live up to its name! We're talking juicy chicken breasts coated in a crispy crust of freshly cracked peppercorns and then pan-seared to golden perfection. And to balance out the heat, we'll be whipping up a creamy, luxurious sauce.This Chicken Au Poivre recipe is the perfect way to add a little bit of French flair to your cooking, and trust me, once you taste it, you'll be hooked!
1tablespoonGreen Peppercorn without the brine soaked in Cognac optionaloptional
2tablespoonsat least of Sweet Butter
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Recipe 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.
You can find the items below used in making this dish at our online store!