Name:

HF Chicken Au Poivre

Description

With Roasted Potatoes & Green Beans

Serves 2 or 4

Prep time 10 minutes

Cook time 40 minutes

Ingredients
12 oz Yukon Gold Potatoes (24 oz for 4 servings)
6 oz Green Beans (12 oz for 4)
1 Shallot
1 TBSP Black Peppercorns
1/4 oz Chives
10 oz Chicken Cutlets (20 oz for 4)
1 tsp Chicken Demi-Glace (2 tsp for 4)

Instructions
1. Prep
Adjust rack to top postion (top and bottom positions for 4) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into 1/2 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. Roast Potatoes
Toss potatoes on a baking sheet with a large drizzle of oil and a big pinch of salt an pepper.
Roast on top rack until lightly browned, 10 minutes.
3. Roast Green Beans
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. Cook Chicken
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. Make Sauce
Melt 1 TBSP butter in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, 1 minute.
Add demi-glace, 1/4 cup water (1/3 cup for 4 servings), and 1/2 tsp crushed peppercorns (1 tsp for 4). 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. Finish & Serve
Thinly slice chicken crosswise.
Divide potatoes, green beans, and chicken between plates. Top chicken with sauce. Sprinkle with remaining chives and serve.

Length

50

Calories

570

Servings

2

Date Created

Created By

Jade Smidt

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