Green Peppercorn Chicken

Ingredients

Preparation

Lightly pound the chicken breast and coat one side with crushed green peppercorns. Sear in butter and oil in a hot skillet for 6–8 minutes per side.
Discard excess fat, deglaze with brandy, and add demi-glace. Simmer until thickened.
Blanch carrots and zucchini, then sauté with butter. Roast the potatoes separately in the oven.
Plate with a base of sauce, placing the vegetables and chicken breast on top.