Chicken au Poivre

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

1 Tablespoon black peppercorns

1 Tablespoon olive oil

3 Tablespoons unsalted butter, divided

2 pounds boneless, skinless 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 or 4 fresh thyme sprigs

1 Tablespoon freshly squeezed lemon juice

fresh parsley sprigs for garnish optional

手順

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.

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.

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.

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

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.

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).

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.

Spoon sauce over chicken and garnish with parsley.

栄養

• カロリー: 598 kcal
• 脂肪総量: 41 g
• 飽和脂肪: 18 g
• 不飽和脂肪: 0 g
• コレステロール: 333 mg
• ナトリウム: 695 mg
• 炭水化物総量: 4 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 57 g