Pollo al Pepe Verde: A Delicious Italian Recipe Guide

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Pollo al Pepe Verde

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet
• Tongs
• Measuring cups and spoons
• Knife and cutting board
• Plate for resting chicken

Ingredients

  

• Ingredients
• 4 boneless skinless chicken breasts
• 2 tablespoons green peppercorns canned or fresh
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and black pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

 

• Instructions
• Step 1: Prepare the Chicken
• Season the Chicken: Begin by patting the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
• Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat.
• Step 2: Cook the Chicken
• Sear the Chicken: Add the chicken breasts to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. An internal temperature of 165°F (75°C) ensures they're fully cooked. Remove the chicken from the skillet and place it on a plate to rest.
• Step 3: Make the Sauce
• Prepare the Sauce: In the same skillet, lower the heat to medium. Add the butter, allowing it to melt. Then, add the green peppercorns and sauté for about 1 minute to release their flavor.
• Add Cream and Mustard: Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer, stirring frequently, and let it cook for about 5 minutes until it thickens slightly.
• Step 4: Combine and Serve
• Combine Chicken and Sauce: Return the chicken to the skillet, spooning the sauce over it. Let it cook for an additional 2-3 minutes to heat through.
• Serve: Transfer the chicken to plates, drizzle with extra sauce, and garnish with chopped parsley.
• Variations
• Herb Variations: Add a splash of white wine for added flavor or incorporate fresh herbs like thyme or rosemary.
• Spice Level: If you like it spicy, add a pinch of cayenne pepper to the sauce.
• Dairy-Free Option: Substitute heavy cream with coconut cream or a dairy-free cream alternative.

Keyword Pollo al Pepe, Pollo al Pepe Verde

If you’re looking to impress your family or friends with a dish that’s packed with flavor and elegance, Pollo al Pepe Verde is a fantastic choice. This classic Italian recipe features chicken cooked with a rich green peppercorn sauce that brings a unique depth of flavor. From my own personal experience, it’s a dish that’s surprisingly simple to prepare but looks and tastes like you’ve spent hours in the kitchen. Let me show you how I make this delightful dish.

Notes on What to Expect

When preparing Pollo al Pepe Verde, expect a beautifully creamy sauce with a robust flavor profile thanks to the green peppercorns. The chicken remains juicy and tender, perfectly complemented by the rich sauce.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories per Serving: Approximately 350 calories
• Cuisine: Italian
• Course: Main Course
• Ease of Cooking: Moderate

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons green peppercorns (canned or fresh)
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Pepe Verde  now.

Equipment Needed

• Large skillet
• Tongs
• Measuring cups and spoons
• Knife and cutting board
• Plate for resting chicken
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Pepe Verde  now.

Instructions

Step 1: Prepare the Chicken

1. Season the Chicken: Begin by patting the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
2. Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat.

Step 2: Cook the Chicken

3. Sear the Chicken: Add the chicken breasts to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. An internal temperature of 165°F (75°C) ensures they’re fully cooked. Remove the chicken from the skillet and place it on a plate to rest.

Step 3: Make the Sauce

4. Prepare the Sauce: In the same skillet, lower the heat to medium. Add the butter, allowing it to melt. Then, add the green peppercorns and sauté for about 1 minute to release their flavor.
5. Add Cream and Mustard: Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer, stirring frequently, and let it cook for about 5 minutes until it thickens slightly.

Step 4: Combine and Serve

6. Combine Chicken and Sauce: Return the chicken to the skillet, spooning the sauce over it. Let it cook for an additional 2-3 minutes to heat through.
7. Serve: Transfer the chicken to plates, drizzle with extra sauce, and garnish with chopped parsley.

Variations

• Herb Variations: Add a splash of white wine for added flavor or incorporate fresh herbs like thyme or rosemary.
• Spice Level: If you like it spicy, add a pinch of cayenne pepper to the sauce.
• Dairy-Free Option: Substitute heavy cream with coconut cream or a dairy-free cream alternative.

Tips and Substitutions

• Chicken Alternatives: You can use chicken thighs instead of breasts for a juicier option.
• Vegetarian Option: For a vegetarian version, substitute the chicken with firm tofu or seitan.
• Gluten-Free: Ensure that your Dijon mustard is gluten-free if you’re catering to dietary restrictions.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Pepe Verde  now.

Nutritional Information Per Serving

• Calories: 350
• Protein: 30g
• Fat: 22g
• Carbohydrates: 5g

Conclusion

I hope this guide has made making Pollo al Pepe Verde seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking adventure!