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Chicken Au Poivre with Buttery Skillet Vegetables

Chicken Au Poivre with Buttery Skillet Vegetables

Pan-seared chicken breasts coated in cracked black pepper, finished with a quick cream sauce, served with vegetables cooked in the same buttery skillet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • 3 tablespoons black peppercorns coarsely cracked
  • 1 teaspoon salt
  • 4 tablespoons butter divided
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon soy sauce with a splash of rice vinegar (in place of Worcestershire sauce)
  • 1 pound mixed vegetables (green beans carrots, zucchini or bell peppers), trimmed and sliced
  • 1 clove garlic minced
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Pound the chicken: Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness. This helps them cook evenly and stay tender.
  2. Season with pepper: Sprinkle salt over both sides of the chicken, then press the cracked peppercorns firmly into the surface so they stick well.
  3. Sear the chicken: Melt 2 tablespoons butter in a heavy skillet over medium-high heat. Sear the chicken about 4 minutes per side until a deep brown crust forms, then transfer to a plate.
  4. Rest the chicken: Let the seared chicken rest for 5 minutes while you build the sauce. This keeps the juices inside the meat.
  5. Deglaze the pan: Pour the chicken broth into the same skillet, scraping up the browned bits from the bottom with a wooden spoon, about 1 minute.
  6. Build the sauce: Whisk in the heavy cream, Dijon mustard and soy sauce mixture. Simmer for 3-4 minutes until the sauce thickens slightly.
  7. Return the chicken: Slide the chicken back into the sauce and spoon it over the top to warm through for 2 minutes.
  8. Cook the vegetables: In a separate skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the vegetables and garlic, tossing often, until tender-crisp and lightly browned at the edges, about 6-8 minutes.
  9. Plate and garnish: Arrange the chicken and sauce alongside the buttery vegetables. Sprinkle with chopped parsley before serving.