Chicken au Poivre

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

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

步驟

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.

營養

• 卡路里: 598 kcal
• 總脂肪: 41 g
• 飽和脂肪: 18 g
• 不飽和脂肪: 0 g
• 膽固醇: 333 mg
• 鈉: 695 mg
• 總碳水化合物: 4 g
• 膳食纖維: 1 g
• 總糖: 1 g
• 蛋白質: 57 g