Chicken Breast with Creamy Green Peppercorn Sauce

Peppercorn chicken is an easy weeknight recipe you can prepare under 30 minutes. This green peppercorn sauce recipe comprises brandy, green peppercorns and crème fraîche.

📝 Ingredients

• 4 boneless chicken breasts, skinned
• 25 g (1 oz) butter
• 45 ml (3 tbsp) brandy
• 120 ml (4 fl oz) hot chicken stock
• 10 ml (2 tsp) drained green peppercorns in brine
• 45 ml (3 tbsp) crème fraîche

👨‍🍳 Instructions

1. 1Season chicken breasts lightly on both sides.
2. 2Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.
3. 3Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.
4. 4Add the brandy to the pan, ignite and cook for 1 minute until the flames die down.
5. 5Add the stock and green peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.
6. 6Remove the pan from the heat and stir in the crème fraîche.
7. 7Return to the heat and simmer for 30 seconds.
8. 8Returns the chicken to the pan cook for 1-2 minutes.