Chicken in Green Peppercorn Sauce (Pollo al pepe verde)

Prep the green peppercorns: rehydrate dried ones if needed, or drain the brine from canned ones.

Slice each chicken breast horizontally into 2 cutlets, and gently pound them through plastic wrap to a thickness of 1.5 cm.

Lightly season the chicken with salt, and right before searing, dredge in flour, shaking off any excess.

Heat a skillet with olive oil and butter, and sear the chicken for about 3 minutes per side until golden brown.

Transfer the chicken to a plate and loosely tent with foil.

Turn off the heat, pour the cognac or brandy into the skillet, and scrape up the browned bits from the bottom.

Turn the heat to medium, and let the alcohol cook off for about 1 minute.

Add the green peppercorns and warm through for 10-20 seconds.

Pour in the broth, turn up the heat, and reduce by about half.

Lower the heat, whisk in the Dijon mustard, pour in the cream, and simmer until lightly thickened, about 3 minutes.