Chicken au Poivre

In this chicken au poivre, cracked peppercorns add a punch of spice to a lovely cream sauce for chicken thighs. It's especially nice served over rice or noodles.

Prep Time: Cook Time: Total Time: Servings:

10 mins 30 mins 40 mins 4

Ingredients

• 1 tablespoon black peppercorns

• 1 tablespoon olive oil

• 3 tablespoons unsalted butter, divided

• 2 pounds skinless, boneless chicken thighs, patted dry

• 1/2 teaspoon salt, or to taste

• 2 tablespoons minced shallot

• 1 cup low-sodium chicken broth

• 1/2 cup heavy cream

• 3 fresh thyme sprigs, or to taste

• 1 tablespoon freshly squeezed lemon juice

• fresh parsley sprigs for garnish (optional)

Directions

1. Add peppercorns to a zippered food storage bag and seal. Lightly pound with a meat mallet or skillet until peppercorns are broken and cracked. Set aside.

2. Add olive oil and 1 tablespoon butter to a 12-inch nonstick skillet set over medium heat. Heat until the butter is melted and no longer bubbling. Swirl the pan to combine oil and butter.

3. Season the chicken with salt and add to the skillet. Cook chicken on both sides until lightly browned, about 3 to 4 minutes per side. Remove to a plate and keep warm.

4. Add remaining butter and shallot to the skillet. Cook, stirring, until butter melts and shallot is softened, about 1 minute.

5. Stir in broth, heavy cream, thyme, and cracked peppercorns. Cook, stirring, and bring to a boil. Make sure to stir up any browned bits that are left into the sauce from the bottom of the pan.

6. Add chicken and any juices from the plate. Return to a boil, then reduce to a simmer. Cook until chicken is no longer pink at the center and juices run clear, 8 to 10 minutes. An instant read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).

7. Divide chicken among 4 plates over rice. Turn the heat back to medium, add lemon juice, and cook until sauce thickens and darkens a bit, 3 to 5 minutes.

8. Spoon sauce over chicken and garnish with parsley.

Nutrition Facts (per serving)

598	Calories
41g	Fat
4g	Carbs
57g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 598
% Daily Value *
Total Carbohydrate 4g	1%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 57g	115%
Total Fat 41g	52%
Saturated Fat 18g	91%
Cholesterol 333mg	111%
Vitamin C 2mg	2%
Sodium 695mg	30%
Calcium 59mg	5%
Iron 3mg	15%
Potassium 735mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.