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.