Name: Pan-Seared Peppercorn Chicken with Cognac Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp black peppercorns; 0.5 tsp sea salt; 0.5 tbsp olive oil; 1 medium shallot; 1 tbsp cognac; 0.25 cup chicken broth; 2 tbsp full-fat coconut milk; 0.5 tbsp ghee; 1 cup asparagus spears

Pan-Seared Peppercorn Chicken with Cognac Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Peppercorn Chicken with Cognac Sauce

Pan-seared chicken breast crusted in cracked peppercorns and finished with a velvety cognac cream sauce served alongside crisp-tender asparagus.

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NUTRITION

Protein

50.1g

Fat

27.2g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp black peppercorns

0.5 tsp sea salt

0.5 tbsp olive oil

1 medium shallot

1 tbsp cognac

0.25 cup chicken broth

2 tbsp full-fat coconut milk

0.5 tbsp ghee

1 cup asparagus spears

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PREPARATION

1
Season the chicken breast with sea salt and press the cracked peppercorns firmly into both sides to create a crust.
2
Heat olive oil in a stainless steel skillet over medium-high heat.
3
Sear the chicken for 5-6 minutes per side until golden brown and cooked through, then remove from the pan to rest.
4
In the same pan, add the ghee and sauté the minced shallot until translucent and fragrant.
5
Deglaze the pan with cognac, scraping up the browned bits from the bottom, then add chicken broth and simmer until reduced by half.
6
Stir in the coconut milk and simmer for 2 minutes until the sauce thickens into a velvety consistency.
7
While the sauce simmers, steam or lightly sauté the asparagus spears until vibrant green and tender.
8
Slice the chicken, plate with the asparagus, and spoon the peppercorn sauce generously over the top.