Ingredients
This base recipe yields 2 servings. Adjust servings below to scale ingredient quantities automatically.
Base recipe = 2 servings.
- 340 g chicken breasts (about 170 g each)
- 28 g green peppercorns, crushed
- 240 ml chicken demi-glace
- 45 ml brandy
- 200 g carrots
- 200 g zucchini
- 500 g potatoes
- 30 g butter
- 20 ml olive oil
- Salt & pepper, to taste
Method
- Crust the chicken breasts with crushed green peppercorns.
- Sear in butter and olive oil until golden and cooked through.
- Deglaze the pan with brandy.
- Add the demi-glace and reduce until the sauce reaches a rich consistency.
- Prepare the carrots, zucchini, and potatoes separately.
- Plate the chicken over the sauce with the seasonal vegetables alongside.
Chef’s Note: Crush the green peppercorns just enough to release their aroma without turning them into a fine powder. This gives the crust character and keeps the pepper flavor bright rather than harsh.
HACCP – Recipe Control (Poultry)
| Step | Control | Temp | Action |
|---|---|---|---|
| Receiving | Refrigerated | <40°F / 4°C | Reject if above |
| Cooking | Internal | 165°F / 74°C | Continue cooking |
| Holding | Hot hold | >140°F / 60°C | Reheat or discard |
Secondi – Master HACCP Reference
| Protein | Cook Temp | Hot Hold | Cold Store |
|---|---|---|---|
| Poultry | 165°F / 74°C | >140°F / 60°C | <40°F / 4°C |
| Beef | 145°F / 63°C | >140°F / 60°C | <40°F / 4°C |
| Pork | 145°F / 63°C | >140°F / 60°C | <40°F / 4°C |
Cost & Food Cost %
Cost per portion: $9.00
Food Cost %: 28.1%
| Calories | 640 kcal |
| Fat | 24 g |
| Carbohydrates | 33 g |
| Protein | 49 g |
| Sodium | Varies with demi-glace and seasoning |