Chicken Breasts au Poivre
with Fennel & Toasted Almond Bistro Salad
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
Chicken Breasts au Poivre
with Fennel & Toasted Almond Bistro Salad
Bonsoir from your keto bistro. One translation for this classic French dish is chicken with pepper. Another translation is scrumptious. Freshly crushed green peppercorns give the sauce its je ne sais quoi. The flavours ride high on butter and sour cream, draped over chicken breasts seared to perfection. There’s more classy bistro elegance in the accompanying salad, where slivers of delicate fennel and crunchy toasted almonds have just the right ooh la la.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of Boston lettuce
- 1 Fennel bulb
- 30ml Sherry vinegar
- 5g Green peppercorns
- 25g Almonds
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Milk, Mustard, Sulphites
You will need:
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Heavy pan (or a mortar and pestle)
Total Fat
45 g
Saturated Fat
13 g
Sodium
710 mg
Total Carb
19 g
Sugars
8 g
Protein
45 g
Fibre
7 g
Preparation
Crush the peppercorns
Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until roughly crushed.
Toast the almonds
Heat a large, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a plate and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, separate the lettuce leaves; tear the leaves. Halve and core the fennel bulb lengthwise; thinly slice crosswise. In a large bowl, combine ½ the vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the lettuce, fennel and almonds; toss well.
Make the sauce
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the peppercorns and remaining spices. Toast, stirring frequently, 1 to 2 min., until fragrant. Add the demi-glace, remaining vinegar, ⅓ cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 3 to 4 min., until beginning to thicken. Add the sour cream; stir well.
Plate your dish
Divide the salad between your plates. Top with the chicken. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
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