Chicken au Poivre

🥘 Ingredients

• black pepper
  1 tsp
• black peppercorns
  1 tbsp
• butter
  1 tbsp
• chicken cutlets
  20 oz
• chicken demi-glace
  1 unit
• chives
  1 oz
• cooking oil
  2.667 tbsp
• green beans
  12 oz
• paper towels
• potatoes
  1 lb
• salt
  1 tsp
• shallot
  1

🍳 Cookware

• baking sheet
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. 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 a heavy-bottomed pan. Mince chives .

   potatoes: 1 lb, green beans: 12 oz, shallot: 1, black peppercorns: 1 tbsp, chives: 1 oz
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: 2.667 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Once potatoes have roasted 10 minutes, 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 ⏱️ 15 minutes .
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 ⏱️ 5 minutes per side. Turn off heat; transfer to a plate and set aside. Wash out pan.

   chicken cutlets: 20 oz, paper towels
5. 

   5

   Melt 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 ½ tsp crushed peppercorns. Simmer until slightly thickened ⏱️ 3 minutes . Turn off heat. Stir in another 1 tbsp butter and half the chives. Season with salt and more peppercorns if desired.

   butter: 1 tbsp, chicken demi-glace: 1 unit
6. 

   6

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