Chicken au Poivre (Creamy Peppercorn Sauce)

Ingredients:

For the Chicken:

• 2 chicken breasts or thighs

• Your favorite seasoning blend

• 1–2 tbsp oil

For the Sauce:

• 1 tbsp butter

• 1 small shallot, finely diced

• 2 cloves garlic, minced

• 1–2 tbsp whole peppercorns, crushed

• ¼ cup cognac (brandy works as well) 

• ½ cup beef stock

• ½–¾ cup heavy cream

• Squeeze of lemon juice

• Salt, to taste

Instructions:

Season & cook the chicken:

Season chicken with your preferred seasoning blend.
Heat oil in a pan over medium heat and cook chicken until golden and fully cooked   through. Remove and set aside.

Start the sauce:

 In the same pan, add butter and sauté shallots until softened.
Add garlic and cook for about 30 seconds until fragrant.

Add peppercorns:

 Stir in crushed peppercorns and let them toast slightly in the butter.

Deglaze with cognac:

Carefully add cognac and let it reduce for 1–2 minutes.

Build the sauce:

 Add beef stock and reduce slightly, then pour in heavy cream.
Let it simmer until thickened.

Finish the sauce:

Add a squeeze of lemon juice and adjust salt to taste.

Bring it together:

Return chicken to the pan and spoon sauce over the top.

Serve with rice or potatoes.