Pepper Chicken
Pepper Chicken is a comforting dish featuring succulent chicken breasts coated with crushed black pepper and simmered in a rich creamy sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless chicken breasts
- 2 tablespoons black peppercorns Freshly crushed for best flavor
- Salt to taste Salt to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup cognac or brandy Can be substituted with chicken broth or vinegar
- 1 cup heavy cream
- Chopped for garnish parsley
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Season the chicken breasts with salt.
- Crush the black peppercorns and coat both sides of each chicken breast with them.
Cooking
- In a large skillet, heat olive oil and unsalted butter over medium-high heat.
- Add the chicken breasts to the skillet, cooking each side for about 6 to 7 minutes or until golden brown.
- Remove the chicken from the skillet and set aside.
- Add cognac to the skillet, deglazing the pan and scraping up the browned bits.
- Stir in the heavy cream and let it simmer until slightly thickened.
- Return the chicken to the skillet, ensuring it's coated in the sauce.
- Remove from heat and garnish with chopped parsley before serving.
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Notes
Serve over rice or mashed potatoes, drizzle with sauce. Can be refrigerated for 3-4 days or frozen for up to 2 months.