Pepper Chicken
A simple yet bold dish featuring tender chicken breasts in a creamy, peppery sauce with a touch of cognac.
Ingredients
Main Ingredients
- 4 pieces boneless chicken breasts Choose high-quality, fresh chicken.
- 2 tablespoons black peppercorns Coarsely ground for best flavor.
- Salt to taste Salt Season the chicken breasts generously.
- 2 tablespoons olive oil For sautéing the chicken.
- 2 tablespoons unsalted butter Adds richness to the dish.
- 1/2 cup cognac or brandy For deglazing the pan.
- 1 cup heavy cream Creates the creamy sauce.
- Chopped parsley for garnish Chopped parsley Adds color and freshness.
Instructions
Preparation
- Season the chicken breasts generously with salt.
- Crush the black peppercorns using a mortar and pestle or spice grinder until coarsely ground.
- Press the crushed pepper onto both sides of each chicken breast.
Cooking
- Heat the olive oil and unsalted butter in a large skillet over medium-high heat.
- Once hot, place the seasoned chicken breasts in the skillet and sauté for about 6 to 7 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside to rest.
- Deglaze the skillet with cognac, scraping up brown bits with a wooden spoon until it reduces slightly.
- Add heavy cream to the skillet, stirring continuously, and simmer for 5 to 7 minutes until the sauce thickens.
- Return the chicken breasts to the skillet and coat with the creamy sauce.
- Plate the Pepper Chicken and garnish with chopped parsley.
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Notes
Serve with steamed vegetables, rice, or mashed potatoes. Store leftovers in an airtight container for up to 4 days.