Poulet au Poivre a la HAC


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


  • 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


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.


Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Peanut Butter Meatballs

  • Guacamole In Cherry Tomatoes

  • Garlic Feta Cheese Spread

  • Grapefruit and cranberries

  • Fritosburgers

Leave a Reply

Your email address will not be published. Required fields are marked *