French Chicken au Poivre

A bistro-style pan-seared chicken breast in an aromatic brandy and cream peppercorn sauce. Sophisticated yet surprisingly simple.

40 min total Base: 4 servings 480 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Chicken breasts

4 pieces

Black peppercorns, coarsely cracked

2 tbsp

Brandy or cognac

50 ml

Heavy cream

200 ml

Chicken broth

150 ml

Shallots

3 medium

Butter

3 tbsp

Dijon mustard

1 tsp

Fresh thyme

3 sprigs

Salt

1 to taste

Press cracked peppercorns firmly onto both sides of each chicken breast.

Sear in butter over medium-high heat, 5-6 minutes per side until golden. Remove and rest.

In the same pan, sauté diced shallots until soft.

Add brandy carefully and let it reduce for 1 minute (it may flame briefly — that's fine).

Add broth, cream, mustard, and thyme. Simmer until sauce thickens, about 8 minutes.

Return chicken to the pan and warm through for 3 minutes.

Serve immediately with the rich pepper sauce spooned over the top.

💡 Chef's Tip

Pound chicken breasts to even thickness for perfectly uniform cooking throughout.

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