Chicken Au Poivre

Place chicken breast on a cutting board between plastic wrap or waxed paper. Pound out each breast with a mallet until 1/4 inch thick. Using a pepper mill, grind a bunch of freshly ground black pepper onto both sides, lightly padding it on so it sticks.

Melt butter and olive oil in a large skillet over medium to medium high heat. Brown chicken breast on both sides, about 4 minutes per side, till cooked through. Remove chicken breast to a plate, and “tent” with some foil to keep warm. If using a gas stove, turn off heat, and add brandy to the same pan. Turn heat back on to medium, and scrape the bottom of the pan to loosen the brown bits. Add in the heavy cream and rosemary. Cook, stirring frequently till sauce has thickened and reduced by almost half.

To serve, place chicken breast on a plate and generously spoon sauce over each breast. Excellent served with rice pilaf and a vegetable of your choice!