Ingredients
Equipment
Method
Instructions
- Halve each chicken breast horizontally into two cutlets, pound to 1/2-inch thickness, pat dry, and season with 1 teaspoon salt.
- Press crushed peppercorns onto both sides of each cutlet.
- Sear in olive oil over medium-high heat, in batches, 3 to 4 minutes per side, until 165F internally. Set aside and tent with foil.
- Saute shallot and garlic in 1 tablespoon butter over medium heat, 1 to 2 minutes.
- Off heat, add brandy; return to heat and simmer 30 seconds, scraping up browned bits.
- Stir in broth, cream, Dijon, thyme, and remaining salt; simmer 4 to 5 minutes until thickened.
- Discard thyme. Off heat, whisk in remaining butter and parsley.
- Return chicken to the skillet, spoon sauce over, warm 1 to 2 minutes, and serve
Notes
Swap chicken breasts for 2 pounds boneless, skinless chicken thighs; skip pounding and sear 5 to 6 minutes per side.
For a non-alcoholic version, use an extra 1/4 cup chicken broth plus 1 teaspoon apple cider vinegar in place of the brandy.
Store leftovers in the refrigerator up to 3 days; the sauce does not freeze well.
For a non-alcoholic version, use an extra 1/4 cup chicken broth plus 1 teaspoon apple cider vinegar in place of the brandy.
Store leftovers in the refrigerator up to 3 days; the sauce does not freeze well.
