- 4 Bord Bia Quality Assured free-range chicken breasts
- Sea salt and freshly ground black pepper
- 1 tablesp. rapeseed oil
- 25g unsalted butter
- 1 sprig fresh thyme
Pan-Fried Chicken Breast with Creamy Peppercorn Sauce and Champ
4 people
Ingredients
1 small shallot, finely diced
1 clove garlic, finely chopped
1 tablesp. crushed black peppercorns
60ml brandy (optional)
200ml chicken stock
120ml double cream
1 teasp. Dijon mustard
Fresh parsley, finely chopped
Main
- 4 Bord Bia Quality Assured free-range chicken breasts
- Sea salt and freshly ground black pepper
- 1 tablesp. rapeseed oil
- 25g unsalted butter
- 1 sprig fresh thyme
Sauce
1 small shallot, finely diced
1 clove garlic, finely chopped
1 tablesp. crushed black peppercorns
60ml brandy (optional)
200ml chicken stock
120ml double cream
1 teasp. Dijon mustard
Fresh parsley, finely chopped
Method
Copy TextSeason the chicken breasts with salt and pepper. Heat the rapeseed oil and butter in a frying pan over a moderate heat and add the thyme. Cook the chicken breasts for about 5–6 minutes on each side until golden and cooked through. Remove and allow to rest.
In the same pan cook the diced shallot until softened. Add garlic and crushed peppercorns and cook briefly. Pour in the brandy and allow it to bubble, scraping the base of the pan.
Add the chicken stock and reduce slightly before stirring in the cream and Dijon mustard. Simmer gently until the sauce thickens, then return the chicken briefly to warm through.
The Quality Mark & You
Learn moreMethod
Copy TextSeason the chicken breasts with salt and pepper. Heat the rapeseed oil and butter in a frying pan over a moderate heat and add the thyme. Cook the chicken breasts for about 5–6 minutes on each side until golden and cooked through. Remove and allow to rest.
In the same pan cook the diced shallot until softened. Add garlic and crushed peppercorns and cook briefly. Pour in the brandy and allow it to bubble, scraping the base of the pan.
Add the chicken stock and reduce slightly before stirring in the cream and Dijon mustard. Simmer gently until the sauce thickens, then return the chicken briefly to warm through.
Serving Suggestions
Place the chicken onto warm plates and spoon over the peppercorn sauce. Finish with fresh parsley and serve with champ.
