Welcome! This week we are serving up Chicken Au Poivre.
Chicken Au Poivre is a French dish that consists of chicken breasts coated with loosely cracked peppercorns and cooked.
I first saw this dish at Martins Tavern in Georgetown. It caught my attention because most of the time you see the dish made with steak such as a filet mignon, which could be another option to consider for meat lovers.
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The peppercorns form a crust on the chicken when cooked and provide a pungent but complementary counterpoint to the rich flavor, The peppercorn crust itself is made by placing the chicken in a bed of cracked black (or mixed) peppercorns. Typically, the chicken is seared in a hot skillet with a small amount of butter and oil to cook it. Enjoy!
Ingredients
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- 4 pieces Chicken Breast, Skinless/boneless
- Fresh Ground Black Pepper
- 1 Tablespoon Butter, light
- 2 Tablespoons Olive Oil
- ¾ cups Brandy
- 1 cup Heavy Cream
- 3 cups mashed potatoes (2-3 potatos)
- ½ teaspoon butter, light
Preparation
Place chicken breast on a cutting board between plastic wrap or waxed paper. Pound out each breast with a mallet until 1/4 inch thick. Using a pepper mill, grind a bunch of freshly ground black pepper onto both sides, lightly padding it on so it sticks.
Boil the potatoes and cook for about 20 minutes until tender. Add ½ teaspoon butter and mash thoroughly.
Melt butter and olive oil in a large skillet over medium to medium high heat. Brown chicken breast on both sides, about 4 minutes per side, until cooked through. Remove chicken breast to a plate, and “tent” with foil to keep warm. If using a gas stove, turn off heat, and add brandy to the same pan. Turn heat back on to medium, and scrape the bottom of the pan to loosen the brown bits. Add in the heavy cream and rosemary. Cook, stirring frequently until sauce has thickened and reduced by almost half.
To serve, place mashed potatoes on a plate, and place chicken on top. Generously spoon sauce over each breast. Excellent served with a vegetable of your choice.
