Pollo al Pepe

Name: Pollo al Pepe
Prep time: 10 min
Cook time: 15 min
Yield: 2 to 3 servings
Cuisine: Italian Menu
Ingredients: Chicken Breast Fillets — 600g; Olive Oil — 2 tbsp; Salt — To taste; Black Pepper — To taste; Butter — 30g; Plain Flour — 20g; Milk — 200ml; Dijon Mustard — 2 tbsp; Wholegrain Mustard — 1 tbsp; Honey — 1 tsp; Lemon Zest — 1 lemon; Fresh Parsley — 10g; Cracked Black Pepper — To taste

A beloved restaurant classic originating in traditional Italian trattorias, this delightfully indulgent dish features succulent chicken breast pan-seared to golden perfection. Napped in a velvety, shimmering reduction of double cream, coarsely crushed black peppercorns, a splash of cognac, and rich savoury pan juices, every mouthful delivers a sublime balance of silky comfort and a bold, fiery warmth, beautifully finished with fresh herbs.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 15 minutes

Servings: 2 to 3

Notes:

Chicken thighs can be used in place of chicken breasts for an even juicier texture.

Vegetable stock or a plant-based milk alternative can be substituted for whole milk when making the sauce roux.

A few drops of Tabasco sauce can be added to the mustard mixture for extra spicy heat.

Prep and Sear the Chicken
Trim the chicken breasts, rub with olive oil, salt, and black pepper. Heat a pan until smoking hot and sear the chicken fillets for 3 to 4 minutes per side until golden brown, then transfer to a plate and cover to retain moisture.

Mix the Mustard Glaze
In a small bowl, whisk together the hot Dijon mustard, wholegrain mustard, and honey until smooth and well combined.

Make the Peppercorn Roux
Melt the butter in the same pan over medium heat and whisk in the plain flour. Gradually pour in the milk while whisking continuously until a smooth, velvety sauce forms, then stir in the mustard mixture.

Simmer and Serve
Return the seared chicken breasts to the pan with the sauce, cover with a lid, and simmer gently over low heat for 3 to 4 minutes until cooked through. Serve hot garnished with finely grated lemon zest, chopped fresh parsley, and freshly cracked black pepper.