Chicken au Poivre with Creamy Peppercorn Sauce

Slice each chicken breast in half horizontally to make 4 thin cutlets. Pat dry and season both sides with the kosher salt. Lightly crush the black peppercorns using a mortar and pestle or the bottom of a heavy pan.

Heat the vegetable oil in a large skillet over high heat. Add the chicken and sear for 2 to 3 minutes per side, until golden brown. Transfer to a plate and leave uncovered while you make the sauce.

Turn off the heat, then carefully pour in the brandy or cognac. Let it bubble for 20 to 30 seconds, scraping up the browned bits from the bottom of the pan. Return the heat to high if needed and reduce the liquid by about two-thirds.

Add the beef stock and bring to a rapid simmer. Cook for about 4 minutes, or until the stock reduces by half.

Stir in the heavy cream and crushed peppercorns. Reduce the heat to medium-high and simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens enough to lightly coat the back of a spoon.