Chicken Au Poivre
Submitted by meesha
Thin chicken breast slices crusted in cracked black pepper and dry mustard, pan-seared with garlic, then drizzled with a rich sherry reduction. A 30-minute French bistro classic for two.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minAu poivre isn’t just for steak anymore.
This chicken version borrows the same bold French technique: a generous crust of cracked black pepper and dry mustard pressed into flour-dusted slices of chicken breast, then seared fast and hot until golden.
The pan gets deglazed with sherry that bubbles down into a concentrated, slightly sweet sauce in just a few minutes.
A scattering of fresh parsley, a spoon of that glossy reduction, and you’re eating like you’re sitting in a Paris bistro on a Tuesday night.
Chef Tips
- Press the pepper and mustard mixture firmly into the chicken so it forms a real crust, not just a dusting.
- Don’t crowd the skillet. Leave space between each piece so they sear instead of steam.
- Pour off the fat before adding the sherry. You want the sauce built on flavor, not grease.
- Reduce the sherry by half over high heat. This concentrates the sweetness and gives the sauce body without needing any cream or butter.
Ingredients
Directions
On wax paper, combine flour, pepper, and mustard.
Lightly coat chicken with flour mixture, pressing to make pepper adhere.
In large skillet over medium-high heat, heat oil.
Add garlic; sauté 30 seconds.
Place chicken in skillet so that pieces do not touch.
Cook about 4 minutes or until lightly browned, turning once.
Remove to serving platter; keep warm.
Pour off fat; stir in sherry. Cook over high heat, stirring constantly 2 to 3 minutes or until thickened and liquid is reduced by half.
Stir in parsley. Spoon sauce over chicken.
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