Chicken Au Poivre

1. 1

   Place chicken breast on a cutting board between plastic wrap or waxed paper.

2. 2

   Pound out each breast with a mallet until 1/4 inch thick.

3. 3

   Using a pepper mill, grind a bunch of freshly ground black pepper onto both sides, lightly padding it on so it sticks.

4. 4

   Melt butter and olive oil in a large skillet over medium to medium high heat.

5. 5

   Brown chicken breast on both sides, about 4 minutes per side, till cooked through.

6. 6

   Remove chicken breast to a plate, and tent with some foil to keep warm.

7. 7

   If using a gas stove, turn off heat, and add brandy to the same pan.

8. 8

   Turn heat back on to medium, and scrape the bottom of the pan to loosen the brown bits.

9. 9

   Add in the heavy cream and rosemary.

10. 10

    Cook, stirring frequently till sauce has thickened and reduced by almost half.

11. 11

    To serve, place chicken breast on a plate and generously spoon sauce over each breast.

12. 12

    Excellent served with rice pilaf and a vegetable of your choice!

* Per serving · 4 servings · Values may vary.

No additional tips available.