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Chicken au Poivre with Peppercorn Sauce

chef Laya
This version uses chicken cutlets, shallots, Cognac or brandy, chicken broth, Dijon mustard, heavy cream, and fresh thyme. It is elegant enough for guests but comes together in one skillet in about 35 minutes.
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Prepr Time 15 minutes
Cooking Time 20 minutes
ToTal Time 35 minutes
Type of plate Main Course
kitchen French
Serving 4

Ingredients
  

For the Chicken

  • 2 large boneless skinless chicken breasts, about 1½ pounds total
  • 1 teaspoon kosher salt
  • 1½ tablespoons whole black peppercorns coarsely crushed
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the Peppercorn Sauce

  • 1 tablespoon unsalted butter
  • 1 small shallot finely minced
  • 2 garlic cloves minced
  • ¼ cup Cognac or brandy optional
  • ½ cup low-sodium chicken broth
  • ¾ cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon green peppercorns in brine drained, optional
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh lemon juice optional
  • Salt to taste
  • Freshly ground black pepper to taste

For Serving

  • Mashed potatoes roasted potatoes, rice, or buttered noodles
  • Green beans asparagus, mushrooms, or a simple green salad
  • Extra fresh parsley
  • Extra cracked peppercorns optional

Instructions
 

Prepare the Chicken Cutlets

  • Place the chicken breasts on a cutting board.
  • Slice each chicken breast horizontally through the middle to create two thin cutlets. You should have four cutlets total.
  • Place the cutlets between two sheets of parchment paper or plastic wrap.
  • Gently pound them to an even thickness, about ½ inch thick.
  • Pat the chicken dry with paper towel.
  • Season both sides with kosher salt.
  • Place the whole black peppercorns in a small zip-top bag or between parchment paper.
  • Use a rolling pin, meat mallet, or the bottom of a heavy pan to crush them coarsely.
  • Press the crushed peppercorns firmly onto both sides of the chicken cutlets.

Pan-Sear the Chicken

  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  • Once the butter stops foaming, carefully add the chicken cutlets.
  • Cook for 3 to 4 minutes on the first side without moving them too much.
  • Turn the chicken and cook for another 3 to 4 minutes, until golden and cooked through.
  • The thickest part of the chicken should reach 165°F (74°C).
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.

Make the Creamy Peppercorn Sauce

  • Reduce the heat to medium.
  • Add the remaining tablespoon of butter to the same skillet.
  • Add the minced shallot and cook for 1 to 2 minutes, until softened.
  • Add the garlic and cook for 30 seconds, stirring continuously.
  • Remove the skillet from the heat for safety before adding Cognac or brandy.
  • Pour in Cognac or brandy, if using, then return the skillet to medium heat.
  • Scrape up the browned bits from the bottom of the pan with a wooden spoon.
  • Simmer for 1 to 2 minutes, until the liquid is reduced by about half.
  • Add chicken broth, Dijon mustard, optional green peppercorns, and thyme.
  • Simmer for 2 minutes, stirring until the Dijon is fully blended into the sauce.
  • Pour in heavy cream and stir well.
  • Simmer gently for 3 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.
  • Stir in parsley and optional lemon juice.
  • Taste and adjust with salt and extra black pepper if needed.

Finish the Chicken au Poivre

  • Return the cooked chicken and any juices from the plate to the skillet.
  • Spoon the peppercorn sauce over the chicken.
  • Simmer for 1 to 2 minutes, just until the chicken is hot and coated in sauce.
  • Do not simmer too long, or the chicken can become dry.
  • Serve immediately with extra sauce spooned over the top.