Chicken au Poivre

Name: Chicken au Poivre with Roasted Potatoes & Green Beans
Yield: 2 servings
Ingredients: 12 oz Potato; 6 oz Green Beans; 1 tbsp Corn; 1/4 oz Chives; 1 unit Chicken Demi-Glace; 10 oz Chicken Cutlets; 1 unit Shallot; 2 tbsp Butter, tbsp; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Roasted Potatoes & Green Beans

By Recipe0 System

If nothing says “date night” like a classic French meal, then this dish is the equivalent of getting down on one knee. Our chefs took on the classic steak au poivre, but with a twist: Chicken cutlets are pan-seared until they’re perfectly tender and form a delectable crust (cue the swoons). It doesn’t stop there: A rich, buttery sauce flecked with freshly cracked black peppercorns amps up the savory notes in the chicken. On the side, there’s delicately crisp green beans and roasted potatoes. No matter who you cook this for, we have a good feeling they’ll be quite smitten.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
6 oz Green Beans
1 tbsp Corn
1/4 oz Chives
1 unit Chicken Demi-Glace
10 oz Chicken Cutlets
1 unit Shallot
2 tbsp Butter, tbsp
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim green beans if necessary. Halve, peel, and mince shallot until you have 2 TBSP. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy-bottomed pan. Mince chives.
2

Toss potatoes on a baking sheet with a large drizzle of oil and a big pinch of salt and pepper.

Roast on top rack until lightly browned, 10 minutes (you’ll add the green beans then).
3

Once potatoes have roasted 10 minutes, carefully push to one side of sheet.

Toss green beans on empty side with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second sheet; roast on bottom rack.)

Return to top rack until veggies are browned and tender, 10-15 minutes more.
4

While veggies roast, pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer to a plate and set aside. Wash out pan.
5

Melt 1 TBSP butter in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, 1 minute.

Add demi-glace, ¼ cup water (1⁄3 cup for 4 servings), and ½ tsp crushed peppercorns (1 tsp for 4). (Be sure to measure peppercorns.) Simmer until slightly thickened, 2-3 minutes.

Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4) and half the chives. Season with salt and more peppercorns if desired.
6

Thinly slice chicken crosswise.

Divide potatoes, green beans, and chicken between plates. Top chicken with sauce. Sprinkle with remaining chives and serve.

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