In this chicken recipe "au poivre" means "with pepper" so this is French style pepper chicken. Pound boneless, skinless chicken breasts in a bed of coarsely crushed peppercorns, then sauté them in butter and serve them with a sauce made from the pan drippings, wine, rosemary and cream. Simple yet delicious!
4 chicken breasts, boneless, skinless (about 6 oz. each)
about 1/2 to 1 t. peppercorns, crushed or coarsely ground
1/2 C. Madeira or dry sherry wine
1/2 C. whipping cream
1 t. rosemary
Place the chicken breasts on a sheet of plastic and sprinkle them with crushed peppercorns, then turn them over and sprinkle the other side. Cover with a second piece of plastic and pound them to a thickness of about 1/4 inch, pounding the pepper into the meat. Lightly saute the chicken in butter until completely cooked and lightly browned, about 30 seconds to a minute each side. Remove the breasts and reserve them in a warm oven.
Add the wine to the pan drippings and scrape to deglaze the mixture. Add the cream and rosemary and bring to a boil while continuously stirring until reduced by a half. Arrange the chicken on serving dishes and pour any juices into the sauce, stirring until the juices are incorporated. Then pour the sauce over the chicken and serve. Makes 4 servings.
Credit: Inspired by Sunset Magazine, November 1984.
Filed under Poultry Tagged French, chicken, dinner