Chicken Au Poivre
| Yield: | 8 Servings |
| Categories: | Chicken |
| 8 | lg | Skinless boneless chicken breast halves; larger the better |
| Salt | ||
| 1 | tb | Black Pepper; Coarsely ground |
| 6 | tb | Butter |
| 1 | c | Onion; Thinly sliced |
| 1 | c | Carrots; Thinly sliced |
| 1 | Clove Garlic; Crushed | |
| 2 | tb | Flour |
| 1/2 | ts | Dried thyme |
| 1 | Bay leaf | |
| 3 | tb | Parsley; Finely chopped |
| 1/2 | c | Celery; Coarsely chopped |
| 1/2 | c | Leeks (optional); Finely chopped |
| 1 | c | Dry Vermouth |
| 1/2 | c | Heavy cream |
| 1 | c | Chicken Broth |
| 1 | tb | Dijon mustard |
| 1 | tb | Chives; Chopped |
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