Description
A delicious recipe for Chicken with Pepper Sauce, featuring tender chicken breasts cooked in a creamy, flavorful sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 cup brandy or cognac
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Start by seasoning the chicken breasts with salt and black pepper on both sides.
- In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling.
- Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
- Carefully add the brandy or cognac to the skillet, scraping up any browned bits from the bottom. Allow it to simmer for about 1-2 minutes to reduce slightly.
- Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Cook for an additional 3-5 minutes, stirring frequently, until the sauce thickens.
- Return the chicken to the skillet, spooning the sauce over the top. Cook for another minute to heat through.
- Serve the chicken hot, garnished with chopped parsley.
Notes
- For a lighter version, substitute half of the heavy cream with chicken broth.
- Add sautéed mushrooms to the sauce for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 0g
- Sodium: 800mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg