Chicken au Poivre is a classic French chicken dish that elevates a simple weeknight dinner into a gourmet experience. This recipe showcases tender chicken breasts coated in a savory and aromatic black pepper sauce, which is both rich and creamy.
Begin by seasoning both sides of the chicken breasts with salt. Press the coarsely cracked black peppercorns onto one side of each chicken breast firmly.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and begins to foam, add the chicken breasts, pepper-side down.
Sear the chicken for about 5-6 minutes, until it forms a golden-brown crust. Flip the chicken and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and keep warm.
In the same skillet, reduce the heat to medium and add the cognac. Scrape up any browned bits from the bottom of the skillet and allow the cognac to simmer for about 2 minutes.
Stir in the heavy cream and Dijon mustard, and bring to a gentle simmer. Cook for about 3-4 minutes, until the sauce thickens slightly.
Return the chicken to the skillet, spooning the sauce over it. Let everything simmer together for an additional 2 minutes.
To serve, plate the chicken and drizzle with the pepper sauce. Garnish with fresh parsley.
