Chicken au Poivre with Creamy Peppercorn Brandy Sauce

Name: Chicken au Poivre with Creamy Peppercorn Brandy Sauce
Total time: 28 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 large boneless, skinless chicken breasts (8 to 10 oz / 250 to 300 g each); 3/4 teaspoon kosher salt; 2 tablespoons vegetable oil or other neutral oil; 2 teaspoons whole black peppercorns, coarsely crushed; 1/3 cup (80 ml) brandy or cognac; 1 1/2 cups (360 ml) low-sodium beef stock; 3/4 cup (180 ml) heavy cream

Wassafatouma

Recipe Contributor

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28 mins

4 Servings

Steak au poivre is a French bistro classic, and this version uses quick-cooking chicken breast instead of beef. The chicken is seared until golden, then finished in a sauce built from the pan drippings, brandy, beef stock, cream and coarsely crushed black pepper. Serve it with fries, mashed potatoes or green beans for an easy but special weeknight dinner.

Chicken au Poivre with Creamy Peppercorn Brandy Sauce

Preparation Steps

1Step 1

Slice each chicken breast in half horizontally to make 4 thin cutlets. Season both sides with the salt; the pepper goes into the sauce later, so leave it out here.

2Step 2

Heat the oil in a large 11-inch (28 cm) skillet over high heat. Sear the chicken for 2 to 3 minutes per side until golden, then move it to a plate. It does not need to be fully cooked yet.

3Step 3

Turn off the burner before adding the brandy so it does not ignite. Pour in the brandy, then turn the heat back on and let it bubble for about 30 seconds, scraping up the browned bits, until reduced by about two thirds.

4Step 4

Add the beef stock, raise the heat to high and boil for about 4 minutes, until reduced by half.

5Step 5

Stir in the cream and crushed peppercorns, lower the heat to medium-high and simmer for 3 to 4 minutes, until the sauce lightly coats the back of a spoon.

6Step 6

Reduce the heat to medium. Return the chicken and its resting juices to the pan and cook for 2 to 3 minutes, spooning sauce over the top, until the chicken reaches 165°F (74°C) inside.

7Step 7

If the sauce gets too thick, loosen it with a splash of cream or water. Serve immediately.

Tips & Variations

Crush the peppercorns coarsely in a mortar or with the bottom of a heavy pan; fine pre-ground pepper makes the sauce harsh.
For an alcohol-free version, deglaze with extra beef stock and a teaspoon of red wine vinegar.
Store leftovers in the fridge for up to 3 days. Reheat gently in a covered pan with a splash of water until steaming hot.

Chicken au Poivre with Creamy Peppercorn Brandy Sauce

Preparation Steps

Tips & Variations

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