Grilled chicken in peppercorn sauce (Chicken au Poivre) is a restaurant-style dish featuring juicy grilled chicken breasts smothered in a rich, velvety, and savory creamy sauce packed with crushed peppercorns.
Check out my other recipes Chicken Breast in Creamy Garlic Mushroom Sauce, Creamy Mustard Chicken Thighs, Grilled Tandoori Chicken and Rice
Grilled Chicken with Creamy Peppercorn Sauce
Ingredients
Pan Sear the Chicken
- 500g Chicken Breast Fillets
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/2 Teaspoon Onion powder
- 1/2 Teaspoon Garlic powder
- 1/2 Teaspoon Paprika
- Olive Oil, to Pan Fry
For the Sauce
- 1 Tablespoon Butter & Oil
- 4 Tablespoon Onion, finely chopped
- 3 Big Garlic Cloves, minced
- 1 Tablespoon Whole Black Peppercorns, crushed
- 1 Teaspoon Dark Soy Sauce
- 1/2 Teaspoon Plain Vinegar
- 1 Teaspoon Ketchup
- 1 Cup Chicken Stock
- 1/2 Cup Cooking/Heavy Cream, at room temp
- Salt to taste, if required (note Chicken stock and sauce already contains salt)
Instructions
- Toast 1 Tablespoon whole Peppercorns in a pan for few minutes. Coarsely grind them.
- In the same pan, Fry the Chicken Breast Fillets with few teaspoons of Olive Oil till Golden 6-7 mins per side and cooked through. Set them aside.
- Add butter in same pan and fry the onions till Golden. Add the minced Garlic and freshly crushed Peppercorns.Add Soy sauce, Ketchup and Vinegar.
- Add the chicken stock. Add salt if required. Note the stock already contains salt.
- Simmer for 10 minutes to reduce. Add the Cream and simmer.
- Place the fried chicken breast in the Sauce. Simmer 5 mins.