Chicken au Poivre (French Chicken with Creamy Peppercorn Sauce)
⏱ 25 min🍽 Serves 4
A French-inspired chicken dish featuring seared chicken breasts finished in a luxurious creamy peppercorn sauce made with brandy and beef stock. A sophisticated yet quick mid-week dinner with authentic French flair.
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Adapted from a video by RecipeTin Eats
Chicken au Poivre (French Chicken with Creamy Peppercorn Sauce)
chicken breastslarge, skinless and boneless (250–300g / 8–10oz each), each cut in half to make 4 thin steaks2
cooking salt or kosher salt¾ tsp
vegetable oil or other neutral oil2 tbsp
whole black peppercornscoarsely crushed2 tsp
brandy or cognac1/3 cups
beef stocklow sodium1½ cups
thickened / heavy cream¾ cups
Steps
1
Season the chicken with salt. Heat oil over high heat, then sear the chicken until golden brown on both sides (2–3 minutes per side). Remove from pan.
2
Turn off the heat and carefully add the brandy (it will bubble vigorously). Allow it to bubble for 20–30 seconds to reduce by about two-thirds, turning the heat back on briefly if needed.
3
Return to high heat and add the beef stock. Simmer rapidly for 4 minutes until reduced by half. Stir in the cream and crushed peppercorns, reduce heat to medium-high, and simmer for 3–4 minutes until the sauce is thick enough to coat the back of a spoon.
4
Reduce heat to medium and return the chicken and all its accumulated juices to the pan with the sauce. Simmer for 2–3 minutes to reheat the chicken and further thicken the sauce. Serve immediately.
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