Chicken au Poivre (Peppercorn Cream Sauce)
The French bistro classic made with chicken: peppercorn-crusted cutlets seared golden and finished with a silky brandy cream sauce, served with roasted potatoes and green beans.
Diet swaps
- Dairy-free: Use olive oil or dairy-free butter instead of butter. Use unsweetened almond or oat milk.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/4 lb Boneless skinless chicken breasts, halved into cutlets
- 1 tbsp Black peppercorns, coarsely crushed
- 1 tbsp Extra-virgin olive oil
- 1 tbsp Butter
- 1 Shallot, finely chopped
- 2 tbsp Brandy or cognac (or extra broth)
- 3/4 cup Low-sodium chicken broth
- 1/4 cup Heavy cream
- 1 tsp Dijon mustard
- 1 lb Baby potatoes, halved
- 1 tsp Olive oil (for potatoes)
- 1 lb Green beans, trimmed
Directions
- Heat the oven to 425°F. Toss the potatoes with 1 tsp oil and salt and roast 25 minutes, adding the green beans for the last 12 minutes.
- Season the cutlets with salt and press the crushed pepper into both sides.
- Sear in the oil over medium-high heat, 3 to 4 minutes per side, until cooked through. Set aside.
- Lower the heat, add the butter and shallot and cook 1 minute. Off the heat, add the brandy, then return to the heat and simmer 30 seconds. Add the broth and boil until reduced by half.
- Stir in the cream and Dijon and simmer 1 to 2 minutes until it coats a spoon. Return the chicken to the pan and serve with the potatoes and beans.
Calorie breakdown
Chicken 150 · potatoes 88 · heavy cream 50 · green beans 35 · olive oil 40 · butter 25 · brandy 16 · shallot 8 · peppercorns 4 · broth 3 · Dijon 1
💡 Lighter tip: Crush the peppercorns in a zip-top bag with a heavy pan. Coarse pieces give the classic bold flavor without being too hot.
Helpful for this recipe
Stainless steel skilletShop on Amazon →Pepper millShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →