Chicken Au Poivre

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 teaspoon salt
• 2 tablespoons freshly cracked black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Pat the chicken breasts dry with paper towels. Season both sides with salt and 1 tablespoon of cracked black pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts. Cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F. Transfer the chicken to a plate and cover to keep warm.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the shallots and garlic, sautéing until they are fragrant and softened, about 2-3 minutes.
4. Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 3-5 minutes.
5. Stir in the heavy cream and the remaining 1 tablespoon of cracked black pepper. Simmer the sauce for an additional 3-5 minutes, or until it thickens slightly.
6. Return the chicken to the skillet, ensuring it is coated with the sauce. Cook for an additional minute to heat through.
7. Serve the chicken warm, drizzled with the creamy peppercorn sauce and garnished with fresh parsley.

Nutrition