Chicken Au Poivre with Lemon Asparagus & Rosemary Roasted Potatoes
Chicken Au Poivre with Lemon Asparagus & Rosemary Roasted Potatoes. A springtime chicken dish loaded with color and tons of flavor. The creamy peppercorn poivre sauce makes this chicken decadent and the herbs, lemony asparagus, and rosemary potatoes make it colorful and springy. A little herby, a little tangy, a little peppery. And it’s pretty perfect for a warm spring night !!
I was just saying today how I have so moved on from the winter look, the darker colors, a less vibrant plating. I never want to use our darker serving bowls in photos lately and I want to cook with spring time colors and flavors all the time instead. Enter, this Chicken Au Poivre.
I think Poivre sauce is a pretty good sauce to serve all year around, so I wanted to give this dish a spring flare with vegetables and herbs and citrus. Here, you’ve got a little bit of everything. Everyone loves a creamy peppercorn sauce, but the key is serving it with fresh vegetables and herbs. Today, we went with lemony roasted asparagus, rosemary potatoes, and some fresh basil leaves for topping. The colors and flavors of this dish just seem to pop and that’s what makes it the perfect warm April night dinner.
Bonus?! It’s pretty easy to make. The chicken and sauce is done in one big skillet and the asparagus and potatoes just get roasted in the oven with the lemon and herbs. Simple, delicious, and an all around pretty dish. Spring is definitely in the air tonight !!
Ingredients
1 1/2 pounds boneless chicken breasts; thinly sliced
2 teaspoons crushed mixed peppercorns
4 tablespoons butter
1/2 cup sherry cooking wine
1/2 - 3/4 cup heavy cream
1 teaspoon chopped fresh rosemary leaves
rosemary sprigs and basil for serving
1 pound asparagus
4 tablespoons olive oil; divided
salt and pepper
1 lemon; cut in half and grilled or charred
1 pound mixed baby potatoes; cut in half
Directions
Sprinkle the chicken with salt and crushed peppercorns. Melt the butter in a large skillet. Add the chicken and sear on both sides until golden. Remove to a platter and keep warm. Stir the sherry into the skillet, scraping up brown bits. Add the cream and rosemary leaves. Bring to a boil and reduce heat for about 5 minutes until sauce has thickened. Add the chicken back to the skillet and continue to heat until cooked through.
Meanwhile, drizzle the asparagus with 2 tablespoons of olive oil, salt, and pepper. Roast in a 400 degree oven for about 15 minutes until cooked and crisped. Remove from oven and drizzle with charred lemon juice. Set aside.
Place the potatoes in a roasting pan cut side down. Drizzle with remaining 2 tablespoons of olive oil, fresh rosemary leaves, salt, and pepper. Roast in a 400 degree oven for 20 - 25 minutes. Remove from oven, flip over, and roast for an additional 10 minutes until crispy.
Serve chicken alongside asparagus and potatoes. Top with additional rosemary and basil leaves.
