Green Peppercorn Chicken with Tagliatelle

A flavorful chicken dish where the mild kick of green peppercorns meets a rich, creamy sauce, served with freshly cooked tagliatelle. This dish is both simple enough for a weekday meal and festive enough for special occasions.

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You will need

2.2 lb (1000 g) chicken breasts, halved horizontally and pounded thin

Sea salt

Freshly ground black pepper

2 tbsp (30 ml) + 2 tbsp (30 ml) butter

2 tbsp (30 ml) + 2 tbsp olive oil

¾ cup + 1 tbsp (200 ml) finely chopped shallots

1 tbsp (15 ml) finely chopped garlic

1 ¼ cups (300 ml) dry white wine

2 tbsp (30 ml) green peppercorns, crushed (using a mortar & pestle)

1 tbsp (15 ml) whole green peppercorns

1 ¼ cups (300 ml) heavy cream

1 tbsp (15 ml) fresh tarragon, chopped or 1 ½ tsp (7½ ml) dried tarragon

2 tsp – 1 tbsp (10-15 ml) honey

1.1 lb (500 g) Tagliatelle

How to make it

1. Rinse the chicken and pat it dry. Season both sides with salt and pepper.

2.2 lb (1000 g) chicken breasts, halved horizontally and pounded thin

Sea salt

Freshly ground black pepper

2.  Heat a sauté pan or skillet with butter and oil. Sear the chicken breasts in batches over high heat until nicely browned on both sides. Remove and set aside, covered with foil.

2 tbsp (30 ml) butter

2 tbsp (30 ml) olive oil

2.2 lb (1000 g) chicken breasts, halved horizontally and pounded thin and seasoned with salt and pepper

3. Add more butter or oil to the same pan and sauté the shallots over medium heat until softened.

2 tbsp (30 ml) butter

2 tbsp (30 ml) olive oil

¾ cup + 1 tbsp (200 ml) finely chopped shallots

4. Add the garlic and let it cook, stirring, for about 30 seconds.

1 tbsp (15 ml) finely chopped garlic

5.  Add the wine and bring to a boil. Let it simmer until the sauce has reduced to one-third. Scrape up any browned bits from the bottom of the pan.

1 ¼ cups (300 ml) dry white wine

6.  Add the green peppercorns. Add the heavy cream a little at a time and continue simmering until the sauce has thickened.

2 tbsp (30 ml) green peppercorns, crushed (using a mortar & pestle)

1 tbsp (15 ml) whole green peppercorns

1 ¼ cups (300 ml) heavy cream

7.  Stir in the tarragon and honey and simmer for 1 minute.

1 tbsp (15 ml) fresh tarragon, chopped or 1 ½ tsp (7½ ml) dried tarragon

2 tsp – 1 tbsp (10-15 ml) honey

8. Taste and adjust seasoning with salt if needed.

9.  Return the chicken breasts to the pan and let them simmer in the sauce until fully cooked.

10. Cook the pasta according to instructions on the package. Serve the chicken with tagliatelle and a fresh green salad.

1.1 lb (500 g) Tagliatelle

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