Chicken au Poivre with Creamy Peppercorn Sauce

Step 1: Cut each chicken breast in half horizontally to make four thin steaks. Sprinkle both sides with salt; leave the pepper for the sauce so the dish does not become too peppery.

Step 2: Heat the oil in a large 28 cm / 11-inch pan over high heat. Add the chicken and cook for 2–3 minutes per side, until golden. Transfer to a plate and leave uncovered to rest. The chicken can finish cooking in the sauce if it is still slightly underdone at this point.

Step 3: Turn off the stove to reduce the risk of the brandy catching fire. Carefully pour in the brandy; it will sizzle. Let it bubble for 20–30 seconds to burn off the alcohol and reduce by about two-thirds, turning the stove back on if needed. Scrape the browned bits from the base of the pan into the sauce.

Tip: Flambéing is optional; take care when adding alcohol to a hot pan.

Step 4: Turn the heat back to high, add the beef stock and simmer rapidly for 4 minutes, until reduced by half.

Step 5: Stir in the cream and crushed pepper. Lower the heat to medium-high and simmer for 3–4 minutes, until the sauce thickens enough to lightly coat the back of a spoon. Stir and scrape the sides of the pan as the sauce reduces. If your stove runs gently, it may take a little longer.

Step 6: Lower the heat to medium. Return the chicken and its resting juices to the pan. Cook for 2–3 minutes, spooning the sauce over the chicken, until warmed through and the sauce darkens and thickens a little more. The sauce should slowly flow back together when you drag a spoon through it. If it becomes too thick, loosen it with a splash of cream or water.

Step 7: Serve straight away. If the dish sits, the sauce can become too thick and the chicken can overcook.