Chicken au Poivre by Chefbrimmy

Ingredients

• 2 chicken breasts, boneless and skinless
• 2 tbsp black peppercorns, coarsely cracked
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 shallot, finely minced
• 60 ml (1/4 cup) cognac or brandy
• 120 ml (1/2 cup) heavy cream

Instructions

1. Pat the chicken breasts dry and season both sides liberally with the cracked peppercorns and salt, pressing the pepper into the meat.
2. Heat the butter and oil in a large skillet over medium-high heat until the butter begins to foam.
3. Place the chicken in the skillet and sear for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C) and the crust is golden brown; remove and set aside to rest.
4. Add the minced shallot to the same pan and sauté for 1-2 minutes until translucent.
5. Pour in the cognac, carefully deglazing the bottom of the pan, and simmer for 2 minutes until the liquid reduces by half.
6. Stir in the heavy cream and simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
7. Return the chicken to the pan to coat with the sauce before serving.