Chicken au Poivre

🥘 Ingredients

• black pepper
  1 tsp
• black peppercorns
  1 tsp
• butter
  2 tbsp
• chicken cutlets
  6 oz
• chicken demi-glace
  ½ cup
• chives
  2 tbsp
• cooking oil
  1 tbsp
• green beans
  6 oz
• potatoes
  12 oz
• salt
  1 tsp
• shallot
  1 unit

🍳 Cookware

• baking sheet
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim green beans if necessary. Halve, peel, and mince shallot until you have 2 tbsp. Place black peppercorns in a zip-close bag; crush with a rolling pin or heavy-bottomed pan. Mince chives .

   potatoes: 12 oz, green beans: 6 oz, shallot: 1 unit, black peppercorns: 1 tsp, chives: 2 tbsp
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of cooking oil and a big pinch of salt and black pepper . Roast on top rack until lightly browned ⏱️ 10 minutes .

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Once potatoes have roasted, 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. Return to top rack until veggies are browned and tender ⏱️ 10 minutes - ⏱️ 15 minutes more.
4. 

   4

   While veggies roast, pat chicken cutlets dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 3 minutes - ⏱️ 5 minutes per side. Turn off heat; transfer to a plate and set aside. Wash out pan.

   chicken cutlets: 6 oz
5. 

   5

   Melt half the butter in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened ⏱️ 1 minute . Add chicken demi-glace , ¼ cup water, and half the crushed peppercorns. Simmer until slightly thickened ⏱️ 2 minutes - ⏱️ 3 minutes . Turn off heat. Stir in remaining butter and half the chives. Season with salt and more peppercorns if desired.

   butter: 2 tbsp, chicken demi-glace: ½ cup
6. 

   6

   Thinly slice chicken crosswise. Divide potatoes, green beans, and chicken between plates. Top chicken with sauce. Sprinkle with remaining chives and serve.