Chicken Au Poivre
Serves 4
What to Pair With
This recipe is a slight twist on the steak-house favorite, utilizing that kitchen workhorse- the boneless skinless chicken breast. Pepper will be used in the final sauce, not as a coating on the chicken (as it would be with steak), and using whole peppercorns is best. Crush them in a mortar and pestle, in a zip-top bag hit with a mallet or on a cutting board, crushed with the bottom of a pan or stainless steel bowl.
The sauce will come together quickly, so have all of the ingredients prepared and ready to go. This recipe also works for chicken thighs, steak or pork chops, and can also be prepared dairy-free. Enjoy!
Ingredients
4 boneless, skinless chicken breasts
Salt
Olive oil
1/2 shallot, finely diced
3 oz mushrooms, sliced thin
1 c chicken broth
2 tsp thyme, chopped
1 T parsley, chopped
1 1/2 T whole peppercorns, crushed
2 T heavy cream
1 T lemon juice
Preparation
Preheat oven to 375 degrees.
Set a wide oven-proof shallow pan over medium heat.
Salt the chicken and add to the pan with 2 T oil.
Cook 5 min per side.
Place in oven and cook another 5-10 min (depending on thickness).
Check for doneness with a thermometer, looking for 165 degrees.
Remove chicken and set aside.
In the same pan over medium-low, add the shallots and mushrooms. Cook 5 min.
Add the stock, herbs and peppercorns. Cook until reduced by half, about 5 min.
Add the cream and stir to incorporate. Add back the chicken and any juices.
Coat the chicken and then remove to plates. Spoon sauce over the chicken.
Serve with a squeeze of lemon and additional parsley.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!