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Chicken au Poivre

"Divine and peppery-boneless breasts are coated with lots of freshly cracked black pepper, sauteed in butter, and sauced with Cognac and cream."



  • 3 whole chicken breasts, skinned, boned, and cut in half
  • 1/2 to 1 tablespoon coarsely crushed black peppercorns
  • 4 tablespoons butter
  • 1/2 cup dry white wine
  • 2 tablespoons Cognac
  • 1/2 cup heavy cream


1. Pound the chicken breasts gently to flatten them. Coat the breasts generously with the peppercorns, pressing the seasoning firmly into the flesh.

2. Heat the butter in a large skillet until hot. Add the chicken and saute over high heat, 4 to 5 minutes per side, until browned. Transfer the chicken to a platter and keep warm.

3. Stir the wine. Cognac, and heavy cream into the pan. Bring the sauce to a boil and reduce for 4 to 5 minutes until slightly thickened. Pour the sauce over the chicken and serve at once.


Serves 4

This is one of my favourite recipes. Its quick to prepare, the chicken breasts are always tender and it tastes delicious.
I normally use squashed green pepper corns or a mixture of black and green pepper corns.

Recipe from:

Uncommon Gourmet

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