S2 - Épisode 29 : Le wok de poulet au poivre sichuan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

brandy

🥗Healthier: white wine

💰Cheaper: apple cider vinegar

White wine offers a similar acidity without the cost of brandy.

Crack black peppercorns coarsely using a mortar and pestle or rolling pin.

Season chicken breasts with salt and coat both sides with cracked pepper.

Heat butter and olive oil in a skillet over medium heat until shimmering.

Add chicken breasts to the skillet and cook until browned, about 5-7 minutes per side.

Remove chicken from the skillet and set aside on a plate.

Add shallots to the same skillet and sauté until translucent, about 2-3 minutes.

Pour in brandy and scrape up any browned bits from the pan, cooking for 1-2 minutes.

Stir in heavy cream and simmer until slightly thickened, about 3-4 minutes.

Return chicken to the skillet and coat with the sauce, cooking for an additional 2 minutes.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens