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French Dinner Featured

Chicken au Poivre

A sophisticated French-inspired dish featuring seared chicken cutlets crusted in black pepper and finished in a decadent cognac cream reduction.

Medium 15 min prep 20 min cook 35 min total 4 servings 4.9/10

Ready in

35 minutes

Makes 4 servings

About This Recipe

A sophisticated French-inspired dish featuring seared chicken cutlets crusted in black pepper and finished in a decadent cognac cream reduction.

A classic French bistro favorite adapted perfectly for chicken.

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.8

Taste

6.0

Difficulty

9.5

Presentation

7.0

Nutrition

9.0

Value

9.5

Instructions

9.0

Ingredients

9.0

Time Accuracy

9.5

Would Make Again

9.4

Overall

Cooking Timeline

Prep 15 min

Cook 20 min

Step 1
Step 2
Step 3 12 min
Step 4
Step 5
Step 6
Step 7

Ingredients

Servings

Units

Chicken

4 pieces chicken breast cutlets (boneless and skinless)
2 tbsp black peppercorns (coarsely crushed)
1 tsp salt (to taste)
1 tbsp olive oil
2 tbsp unsalted butter

Sauce

2 pieces shallots (finely chopped)
1/4 cup cognac or brandy
1/2 cup chicken broth (low sodium)
1/3 cup heavy cream

Equipment

Large skillet Cast iron or stainless steel recommended
Meat mallet Optional for even cutlets
Whisk For blending pan sauce

Instructions

1

Season chicken cutlets with salt and press coarsely crushed black peppercorns firmly onto both sides of each cutlet.
2

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3

Add chicken and cook for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a warm plate.
12 min
4

Add remaining butter and chopped shallots to the skillet, sautéing for 1-2 minutes until soft.
5

Remove skillet from heat, carefully add cognac, then return to heat and let it simmer until reduced by half.
6

Stir in chicken broth and heavy cream, bringing the mixture to a simmer until it thickens into a rich sauce.
7

Return chicken to the skillet, spooning the creamy peppercorn sauce over the top before serving.

Nutrition

Calories 380

Protein 32g

Carbs 4g

Fat 22g

Fiber 1g

Sugar 2g

Sodium 580g

Serving Size 1 cutlet with sauce

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An elegant, restaurant-quality French dish that comes together quickly on a weeknight.

Pros

Bold flavors
Quick preparation
Luxurious sauce

Cons

Peppercorns can be spicy if applied too thickly

Overview

A classic French bistro favorite adapted perfectly for chicken.

AI Insights

Summary

A sophisticated French-inspired dish featuring seared chicken cutlets crusted in black pepper and finished in a decadent cognac cream reduction.

Tips

Crush peppercorns coarsely with the bottom of a heavy skillet or a mortar and pestle rather than using fine ground pepper
Tilt the pan away from the heat source when adding the cognac to prevent flare-ups
Serve alongside mashed potatoes or crusty French bread to soak up the sauce