Chicken in creamy pepper sauce
Igor Gjozinski
Mar 18, 2025
Updated on
Oct 31, 2025
Public
Classification
Category:
Main Dish
Cuisine:
French
Difficulty:
Medium
Servings:
3
Total Weight:
980g
Time Breakdown
Preparation
2h 30m
Cooking
30m
Total Time
3h 0m
Nutrition
497
Calories
35 g
Protein
12.8 g
Carbs
34 g
Fat
Sugar:
5.7 g
Fiber:
1.9 g
Saturated Fat:
18.6 g
Unsaturated Fat:
4.1 g
Trans Fat:
0 g
Cholesterol:
35.8 mg
Sodium:
33.4 mg
Calcium:
27.5 mg
Iron:
0.4mg
Potassium:
119mg
Salt:
0g
Ingredients
Chicken breast
500
Gram
495.0
90.0g
10.0g
10.0g
Onion
100
Gram
45.0
1.0g
11.0g
0.0g
Garlic
8
Gram
11.9
0.5g
2.6g
0.0g
Cooked Brandy for 10 min
70
Gram
14.0
0.0g
0.0g
0.0g
Chicken Bujon cube per 100 mil of soup
12
Gram
0.7
0.1g
0.0g
0.0g
Cooking Cream
200
Gram
378.0
5.4g
8.0g
36.0g
Black pepper
10
Gram
25.5
1.1g
6.6g
0.3g
Parmesan cheese
20
Gram
79.6
6.6g
0.0g
5.8g
Butter
50
Gram
358.5
0.4g
0.0g
40.6g
Extra virgin olive oil
10
Gram
82.4
0.0g
0.0g
9.2g
Cooking Instructions
1. Put pieces of chicken meat (boneless, skinless breast or thighs) in 8% solution of salt and water. Add pepper corns and mustard seeds in the solution. Leave it for 2 hours.
2. Dice 1 smaller onion.
3. Mix together of white, black, green and red pepper corns. About one full table spoon. Put them paper towel and crush them with meat hammer. Grind 30 gr. of parmesan . Heat ot make 3/4 of a cap of chicken bujon. Put 70 mil of brandy in a glass.
4. Dey the chicken meat with kitchen towels. Put a larger skillet on medium heat . Add 10 ml olive oil and 50 gr of butter. Fry the chicken meat to brown on boat sides. 10 to 15 min. Taste the meat . It should be cooked. Remove the meat from the skillet and put it in a plate.
5. Pour the onion and saute it until soft. Add 3 cloves of garlic - minced.
6. Lower the heat and pour the brandy and stir and scrub the bottom.
7. Increase the heat to medium add 50 gr of butter and pour the bujon. Stir for a minute and add the cooking cream. Stir, add the crashed pepper corns.
8 Lower the heat to medium low. Add the meat in the sauce. Cook until the sauce thickens.Add the grated parmesan. Stir.
Bon appetit
Chicken in creamy pepper sauce
Created on March 18, 2025
Total Time:
3h 0m
Servings: 3
Difficulty: Medium
Category: Main Dish
Cuisine: French
Nutrition Facts (per serving)
| Calories: 497 | Protein: 35g | Carbs: 12.8g | Fat: 34g |
Ingredients
- 500 Gram Chicken breast
- 100 Gram Onion
- 8 Gram Garlic
- 70 Gram Cooked Brandy for 10 min
- 12 Gram Chicken Bujon cube per 100 mil of soup
- 200 Gram Cooking Cream
- 10 Gram Black pepper
- 20 Gram Parmesan cheese
- 50 Gram Butter
- 10 Gram Extra virgin olive oil
Instructions
1. Put pieces of chicken meat (boneless, skinless breast or thighs) in 8% solution of salt and water. Add pepper corns and mustard seeds in the solution. Leave it for 2 hours.
2. Dice 1 smaller onion.
3. Mix together of white, black, green and red pepper corns. About one full table spoon. Put them paper towel and crush them with meat hammer. Grind 30 gr. of parmesan . Heat ot make 3/4 of a cap of chicken bujon. Put 70 mil of brandy in a glass.
4. Dey the chicken meat with kitchen towels. Put a larger skillet on medium heat . Add 10 ml olive oil and 50 gr of butter. Fry the chicken meat to brown on boat sides. 10 to 15 min. Taste the meat . It should be cooked. Remove the meat from the skillet and put it in a plate.
5. Pour the onion and saute it until soft. Add 3 cloves of garlic - minced.
6. Lower the heat and pour the brandy and stir and scrub the bottom.
7. Increase the heat to medium add 50 gr of butter and pour the bujon. Stir for a minute and add the cooking cream. Stir, add the crashed pepper corns.
8 Lower the heat to medium low. Add the meat in the sauce. Cook until the sauce thickens.Add the grated parmesan. Stir.
Bon appetit