Description
Chicken au Poivre is a classic French dish featuring tender chicken breasts generously coated in cracked black pepper and cooked to a golden brown. The dish is elevated by a luscious, creamy pan sauce made with shallots, chicken broth, heavy cream, and Dijon mustard. This elegant yet simple recipe is perfect for both weeknight dinners and special occasions.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp coarsely cracked black pepper
- 1 tsp salt
- 2 tbsp olive oil
Sauce
- 2 tbsp unsalted butter
- 1 shallot, finely minced
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and the coarsely cracked black pepper, ensuring the pepper adheres well to the surface.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for about 5 to 6 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and keep warm on a plate.
- Prepare the Sauce Base: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the finely minced shallot and sauté for about 2 minutes, until softened and fragrant.
- Deglaze the Pan: Pour in the chicken broth while scraping the bottom of the skillet to release the flavorful browned bits leftover from cooking the chicken.
- Add Cream and Mustard: Stir in the heavy cream and Dijon mustard, whisking the mixture until smooth and combined.
- Simmer the Sauce: Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly, developing a rich and creamy texture.
- Coat the Chicken: Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat thoroughly and warm through.
- Garnish and Serve: Sprinkle the chopped fresh parsley on top and serve the chicken au poivre immediately, ideally with mashed potatoes, roasted vegetables, or buttered noodles to complement the creamy sauce.
Notes
- Freshly cracked black pepper is key to achieving the authentic peppery flavor and texture that defines this dish.
- For a classic touch, add a splash of cognac to the sauce after sautéing the shallots, and carefully ignite it to flame off the alcohol before adding the broth.
- This dish pairs wonderfully with sides like creamy mashed potatoes, buttered noodles, or roasted seasonal vegetables for a complete meal.
- Making sure to pat the chicken dry before seasoning helps to achieve a beautiful golden crust during searing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: French
