Imagine transforming an ordinary chicken breast into a luxurious French-inspired masterpiece that looks and tastes like it came straight from a high-end restaurant kitchen. This Chicken Breast with Creamy Green Peppercorn Sauce is your ticket to culinary stardom, promising a dish that's incredibly elegant yet surprisingly simple to prepare. With its golden-seared chicken and velvety, peppery sauce, this recipe will elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 shallot, minced
- 100ml cream
- 2 tablespoons green peppercorns
- Salt to taste
- Fresh parsley, for garnish
Instructions
- Remove chicken breasts from refrigerator 20 minutes before cooking to bring them to room temperature, ensuring even cooking.
- Pat chicken breasts dry with paper towels and season generously with salt on both sides.
- Heat olive oil in a large skillet over medium-high heat until the oil shimmers and is just about to smoke.
- Place chicken breasts in the hot skillet, cooking for 6-7 minutes on the first side until golden brown and a crisp crust forms.
- Flip chicken breasts and reduce heat to medium, cooking for an additional 5-6 minutes or until internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and let rest on a cutting board, tented with aluminum foil to keep warm.
- In the same skillet, reduce heat to medium-low and add minced shallots, sautéing until soft and translucent, about 2-3 minutes.
- Add green peppercorns and gently crush them slightly to release their flavor.
- Pour in cream, stirring continuously and scraping any browned bits from the bottom of the pan.
- Simmer sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
- Taste sauce and adjust seasoning with salt if needed.
- Slice chicken breasts diagonally and arrange on plates.
- Spoon creamy green peppercorn sauce over chicken.
- Garnish with freshly chopped parsley and serve immediately.
Tips
- Temperature is Key: Always let chicken come to room temperature before cooking to ensure even heat distribution and prevent dry meat.
- Dry Chicken = Crispy Skin: Pat chicken breasts completely dry with paper towels to achieve that beautiful golden-brown crust.
- Don't Overcrowd the Pan: Cook chicken breasts in a single layer to maintain high heat and promote proper browning.
- Use a Meat Thermometer: Check that chicken reaches 165°F (74°C) internally for safe, perfectly cooked meat.
- Let Meat Rest: Allowing chicken to rest after cooking helps retain juices, ensuring a moist and tender result.
- Crush Peppercorns Gently: Lightly crushing green peppercorns releases their aromatic oils without making the sauce too intense.
- Low and Slow for Sauce: Simmer the cream sauce on medium-low heat to prevent separation and achieve a smooth, luxurious texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 35g
Fat: 22g
Saturated Fat: 11g
Cholesterol: 120mg