Clinton’s Chicken au Poivre is an easy weeknight dish!
CHICKEN AU POIVRE
2 tablespoons olive oil
2 chicken breasts (boneless, skinless, sliced 1/2-inch thick lengthwise)
4 tablespoons butter
1 shallot (peeled, finely diced)
2 tablespoons cracked black peppercorns
2 teaspoons fresh thyme leaves
2/3 cup white wine
1/2 cup heavy cream
ENDIVE SALAD :
1 lemon (juiced)
1/4 cup olive oil
3 heads endive (ends trimmed, leaves separated)
2 teaspoons tarragon leaves
Kosher salt and freshly ground black pepper (to taste)
In a large saute pan add olive oil and heat over medium high heat. Season chicken on both sides with salt and pepper. Place in the pan and cook until cooked through or a thermometer registers 165ºF, about 4-5 minutes per side. Remove to a plate and keep warm.
In the same saute pan add the butter and heat over medium heat. Add shallots and saute until tender, about 4 minutes. Add black peppercorns and thyme and cook another 2-3 minutes. Deglaze the pan with white wine and allow to reduce slightly. Whisk in heavy cream and season with salt and pepper.
Serve sauce over the chicken and serve with endive salad.
For the Endive Salad: In a large bowl, add the lemon juice and olive oil and whisk to combine. Season with salt and pepper. Add endive and tarragon and lightly toss to coat.
Tip: If endive is limp, quickly dunk in a bowl of ice water then dry on paper towels.