The Chew: Chicken Au Poivre Recipe

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The Chew: Chicken Au Poivre

If you’re anything like me, you may be surprised upon learning that Clinton Kelly chose not only a chicken recipe, but one that uses boneless, skinless chicken breasts, as his example of an elegant and simple meal. Perhaps he set out to prove that you really can transform whatever ingredients you have at home, into a restaurant-style, Instagram-worthy delight! Clinton prepared Chicken Au Poivre and truly transformed such a simple ingredient into an elegant dinner. If you’re stuck with what seems like boring ingredients, take a closer look at this recipe and either recreate it or let it serve as a bit of inspiration!

To get the recipe, click next page.

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The Chew: Chicken Au Poivre Recipe Ingredients

The Chew: Chicken Au Poivre Recipe

Clinton Kelly’s Chicken Au Poivre recipe is an elegant dinner you can easily put together for a tasty weeknight meal. ([email protected] / Flickr)

  • 2 chicken breasts – boneless, skinless, sliced 1/2-inch thick lengthwise
  • 1 shallot – peeled, finely diced
  • 2 tsp fresh thyme leaves
  • 1/2 C heavy cream
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 2 tbsp cracked black peppercorns
  • 2/3 C white wine

For the Endive Salad:

  • 1/4 C olive oil
  • 2 tsp tarragon leaves
  • 1 lemon – juiced
  • 3 heads endive – ends trimmed, leaves separated
  • kosher salt and freshly ground black pepper

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The Chew: Chicken Au Poivre Recipe Directions

  1. In a large saute pan, add olive oil and heat over medium-high
  2. Season the chicken on both sides with salt and pepper
  3. Put the chicken in the pan and cook until warmed through, about 4-5 minutes per side
  4. Remove to a plate and keep warm
  5. In the same saute pan, add butter and heat over medium
  6. Add the shallots and saute until tender, about 4 minutes
  7. Add the black peppercorns and thyme and cook for another 2-3 minutes
  8. Deglaze the pan with white wine and let reduce slightly
  9. Whisk in the heavy cream and season with salt and pepper
  10. Serve the sauce over the chicken and serve with the endive salad

For the Endive Salad:

  1. In a large bowl, add the olive oil and lemon juice, then whisk
  2. Season with salt and pepper
  3. Add the tarragon and endive, then toss gently to coat

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