![Chicken Au Poivre](http://gatherfoodstudio.com/cdn/shop/articles/20230605230529-salted_pepper_1080x_903c9d5e-b3f6-451c-b28b-675bcb34f407.webp?v=1686006387&width=1100)
Chicken Au Poivre
Chicken au Poivre featuring Salted Black Peppercorns, Murray River Pink Salt, and Oak Smoked Tasman Salt.
Chicken au Poivre
Rated 5.0 stars by 1 users
Category
main
Cuisine
french
Servings
2-4
Prep Time
20 minutes
Cook Time
20 minutes
Author:
David Cook
![Image of Chicken au Poivre](https://images.getrecipekit.com/20230605230529-salted_pepper_92cab142-dbd0-4746-ab65-775078690b74_1080x.webp?aspect_ratio=16:9&quality=90&)
Ingredients
-
2 T. oil, plus more as needed
-
2 chicken breasts, cut in half lengthwise to make 4 cutlets
-
½ C. salted black peppercorns
-
2 T. butter
-
4 oz. brown mushrooms, quartered
-
1 large shallot, cut in half and sliced
-
4 cloves garlic, minced
-
3 T. brandy
-
1 C. heavy cream
-
2 T. balsamic vinegar
-
2-3 T. romano, asiago, or parmesan cheese, shredded or grated
-
1 sprig tarragon, leaves removed and slightly chopped
-
Murray River Pink Salt, as needed
-
Oak Smoked Tasman Salt, for topping
Directions
Heat the 2 T. oil in a large saute pan over medium high heat.
While the oil is heating, crust two chicken cutlets with the smoked black peppercorns.
When the oil is hot and smoking, add the two chicken cutlets and quickly brown on both sides to pick up color, about 2 minutes on each side. When the cutlets are browned, remove to a plate, add more oil if needed and heat, and repeat the process with the remaining two chicken cutlets.
After the chicken is browned, add the 2 T. butter and melt. When melted add the mushrooms and shallots to the pan. Season very lightly with the Murray River Pink Salt. Cook until the mushrooms and shallots are caramelized and begin to soften. Add the garlic and cook for about 1 more minute.
Deglaze the pan with the brandy and cook out the raw alcohol flavor. Reduce the heat to medium low - medium and add the heavy cream. Bring to a simmer and add the balsamic vinegar and stir in well. Add the chicken cutlets back to the pan, and let simmer briefly to reheat the cutlets. Remove the cutlets from the pan and place on a plate. Add the cheese, stir in and melt. At this point the sauce should be thickened. Add the tarragon and stir in.
Spoon the sauce over the chicken cutlets on the plate and then sprinkle a small bit of the smoked salt over each chicken cutlet. Serve immediately.