Poulet au Poivre a la HAC

2015-03-08

Cuisine: American

I created this one evening with what was in the house This recipe serves 2

Ingredients

3 chicken breasts, boned and skinless Chicken, broilers or fryers, breast, meat only, raw
1 Tbs cracked white peppercorns
2 Tbs melted butter Butter, without salt
3 Tbs brandy
3 Tbs dry light red wine
1/4 cup chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
4 Tbs whipping cream Cream, fluid, heavy whipping

Method

Step 1

Press cracked peppercorns into each side of chicken. Brown well in butter in a nonstick pan. Remove and keep warm. Remove all but 1 tbsp of butter. Add brandy to slightly cooled pan., then wine and return to boil. Boil for 2 mins stirring to loosen bits. Add stock and boil 2 mins. Reduce heat. Blend in cream, stirring constantly. Pour over chicken breasts and serve.

[tips]