Chicken in Peppercorn Sauce

Name: Chicken in Peppercorn Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1½ lb Potato; 1½ tsp Salt; 1¼ lb Chicken Breast; 1 tbsp Olive Oil; 14 oz Green Beans; 1 tbsp Butter; 2 cloves Garlic; 1½ tsp Black Pepper; ⅔ cup Chicken Broth; 1 tbsp Dijon Mustard; ½ cup Heavy Cream

By Eatpace

Seared chicken breasts in a creamy Dijon and black pepper sauce, served with crushed baby potatoes and green beans. The vegetables cook together while the chicken browns.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 514; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Chicken cutlets with peppercorn cream sauce, crushed potatoes and green beans on a plate.

35 min

Method

7 steps 10 min prep · 25 min cook

Prep

Step 1. Put Potato in a pot, cover with cold water and add two-thirds of the Salt. Bring to a boil, then simmer until nearly tender, about 12 minutes.
Step 2. Meanwhile, season Chicken Breast with the rest of the Salt. Heat Olive Oil in a large skillet over medium-high heat; sear the chicken until golden, about 3 minutes per side. Transfer to a plate.
Step 3. Add Green Beans to the simmering potatoes and cook until the beans are crisp-tender and the potatoes yield to a knife, about 4 minutes. Drain both and separate the beans.
Step 4. Crush the drained potatoes roughly with Butter using a fork. Cover the potatoes and beans to keep warm.

Cook

Step 5. Reduce the skillet heat to medium. Add Garlic and Black Pepper; stir until fragrant, about 30 seconds.
Step 6. Pour in Chicken Broth, scraping up the browned bits. Stir in Dijon Mustard and Heavy Cream, then simmer until slightly thickened, about 3 minutes.
Step 7. Return the chicken and its juices to the skillet. Simmer gently until the chicken is cooked through with no pink inside, about 3 minutes. Serve with the crushed potatoes and beans, spooning the sauce over the chicken.

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Tips

Good to know

Check the thickest part of the chicken with an instant-read thermometer; it should reach 165°F.

Swap it

Use broccoli florets instead of green beans, cooking them until crisp-tender.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat gently until hot throughout.

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