Chicken au Poivre A French Classic with Bold Pepper Flavour
Chicken au Poivre is bold and creamy.Cracked pepper adds heat and aroma.A rich cream sauce completes the dish.It’s a French classic with modern appeal.
Ingredients
- 2 large chicken breasts (halved lengthwise)
- 2 tablespoons cracked black peppercorns
- Salt to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- ¼ cup cognac or brandy (optional)
- ½ cup chicken broth
- ½ cup heavy cream
Instructions
- Pat chicken dry and season generously with salt and cracked black pepper on both sides.
- Heat butter and olive oil in a skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and keep warm.
- Lower heat and sauté shallots in the same pan until softened.
- Carefully add cognac or brandy, scraping up browned bits; let reduce briefly.
- Pour in chicken broth and simmer for 2–3 minutes.
- Stir in cream and Dijon mustard; simmer until sauce thickens.
- Return chicken to the pan and spoon sauce over the top.
- Serve hot with extra sauce.
Notes
- Freshly cracked pepper gives the best flavour.
- Cognac adds depth but can be omitted.
- Use heavy cream for a stable, silky sauce.
- Don’t overcrowd the pan while searing.
- Rest chicken briefly before serving.