Hähnchenbrust mit cremiger grüner Pfeffersauce

Zutaten

• 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

Zubereitung

1. 1

   Season chicken breasts lightly on both sides.

2. 2

   Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.

3. 3

   Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.

4. 4

   Add the brandy to the pan, ignite and cook for 1 minute until the flames die down.

5. 5

   Add the stock and green peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.

6. 6

   Remove the pan from the heat and stir in the crème fraîche.

7. 7

   Return to the heat and simmer for 30 seconds.

8. 8

   Returns the chicken to the pan cook for 1-2 minutes.