Ingredients
2large skinless boneless chicken breasts (halved horizontally into4steaks)
3/4 tspcooking salt (divided)
2 tbspvegetable oil
2 tspwhole black peppercorns (coarsely crushed)
1/3 cupgrape juice (for deglazing)
1 1/2 cupslow sodium beef stock
3/4 cupheavy cream
Instructions
Cut each chicken breast in half horizontally to create 4 thin steaks.
Sprinkle both sides of the chicken steaks with 3/4 tsp of cooking salt.
Heat 2 tbsp of vegetable oil in a large pan over high heat.
Sear the chicken for 2–3 minutes per side until golden brown, then remove and rest on a plate.
Pour 1/3 cup of grape juice into the hot pan to deglaze, scraping up the browned bits (fond) from the base.
Add 1 1/2 cups of beef stock and the crushed peppercorns to the pan.
Simmer the liquid until reduced by half, then stir in the 3/4 cup of heavy cream.
Continue to simmer until the sauce thickens and coats the back of a spoon.
Return the chicken and any accumulated juices to the pan to warm through before serving.
Notes
Ensure the chicken is patted dry before searing to achieve a better crust. For a deeper flavor, use a high-quality beef bone broth. You can substitute grape juice with additional beef stock if you prefer a less sweet note in the reduction.
- Prep Time:10
- Cook Time:15
- Category:Dinner
- Method:Pan-searing
- Cuisine:French-Inspired