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Chicken Breast with Creamy Green Peppercorn Sauce

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Chicken Breast with Creamy Green Peppercorn Sauce

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

  1. 2 chicken breasts
  2. 1 tablespoon olive oil
  3. 1 shallot, minced
  4. 100ml cream
  5. 2 tablespoons green peppercorns
  6. Salt to taste
  7. Fresh parsley, for garnish

Instructions

  1. Remove chicken breasts from refrigerator 20 minutes before cooking to bring them to room temperature, ensuring even cooking.
  2. Pat chicken breasts dry with paper towels and season generously with salt on both sides.
  3. Heat olive oil in a large skillet over medium-high heat until the oil shimmers and is just about to smoke.
  4. Place chicken breasts in the hot skillet, cooking for 6-7 minutes on the first side until golden brown and a crisp crust forms.
  5. Flip chicken breasts and reduce heat to medium, cooking for an additional 5-6 minutes or until internal temperature reaches 165°F (74°C).
  6. Remove chicken from skillet and let rest on a cutting board, tented with aluminum foil to keep warm.
  7. In the same skillet, reduce heat to medium-low and add minced shallots, sautéing until soft and translucent, about 2-3 minutes.
  8. Add green peppercorns and gently crush them slightly to release their flavor.
  9. Pour in cream, stirring continuously and scraping any browned bits from the bottom of the pan.
  10. Simmer sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
  11. Taste sauce and adjust seasoning with salt if needed.
  12. Slice chicken breasts diagonally and arrange on plates.
  13. Spoon creamy green peppercorn sauce over chicken.
  14. Garnish with freshly chopped parsley and serve immediately.

Tips

  1. Temperature is Key: Always let chicken come to room temperature before cooking to ensure even heat distribution and prevent dry meat.
  2. Dry Chicken = Crispy Skin: Pat chicken breasts completely dry with paper towels to achieve that beautiful golden-brown crust.
  3. Don't Overcrowd the Pan: Cook chicken breasts in a single layer to maintain high heat and promote proper browning.
  4. Use a Meat Thermometer: Check that chicken reaches 165°F (74°C) internally for safe, perfectly cooked meat.
  5. Let Meat Rest: Allowing chicken to rest after cooking helps retain juices, ensuring a moist and tender result.
  6. Crush Peppercorns Gently: Lightly crushing green peppercorns releases their aromatic oils without making the sauce too intense.
  7. 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

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