This steaklets recipe is simple and delicious that does not require too many ingredients but is packed with flavor.
Juicy, grilled chicken steaklets are combined with a creamy sauce and a hint of black pepper in this delectable and cozy dish.
The chicken’s softness is complemented by the creamy pepper sauce, making this restaurant-caliber dish surprisingly simple to prepare at home.
Ingredients
For the Chicken Steaklets
4 pre-marinated pepper-sauce chicken steaklets (or fresh chicken breasts)
Salt and pepper to taste
Olive oil for cooking
For the Creamy Pepper Sauce
1 tablespoon coarsely crushed black peppercorns (adjust for preferred spice level)
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1/4 cup chicken broth (or vegetable broth for a lighter flavor)
Salt to taste
Optional Marinade (For Unseasoned Chicken)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon coarsely ground black pepper
1/2 teaspoon paprika
Salt, to taste
Steaklets Recipe
Step 1: Get the chicken ready and marinate it
Optional: Marinate the chicken.
In a small bowl, mix together the olive oil, lemon juice, black pepper, paprika, and salt if you are using fresh, unseasoned chicken.
After putting the chicken breasts in a shallow dish or resealable bag, cover them with the marinade and leave them in the fridge for at least half an hour. This tenderizes the meat and adds taste. Marinate for a few hours or overnight if you can.
Add seasoning to the steaklets.
To improve the flavors of pre-marinated chicken steaklets, simply sprinkle a little salt and pepper on both sides before cooking. This step is optional if you are marinating yourself, although it can enhance flavor.
Advice: By allowing the spices to seep into the meat, marinating chicken for a few hours will improve its flavor and softness. Use fresh lemon juice for optimum juiciness because the acidity helps make the chicken more soft.
Cooking the Chicken Steaklets in Step Two
Warm up the pan:
Heat one or two teaspoons of olive oil in a large skillet over medium-high heat. For a better sear and equal heat distribution, a heavy-bottomed pan or cast-iron skillet is ideal.
Prepare the chicken:
When the pan is hot, add the chicken steaklets and cook for 4–5 minutes on each side, or until they are cooked through and golden brown.
Steer clear of turning too frequently to guarantee juicy chicken. For a flawless sear, flip just once.
Verify Doneness:
The interior temperature of the chicken should reach 165°F (74°C). Cut into the thickest section of the chicken to verify its temperature if you don’t have a thermometer; the juices should run clear and the bird should be opaque.
Putting the Chicken to Sleep:
After the steaklets are done, take them out of the pan and place them aside. Allow them to rest and the juices to redistribute by gently covering them with foil.
Tip: While the chicken is resting, brush it with melted butter or a little olive oil for added moisture.
Creating the Creamy Pepper Sauce in Step Three
Break apart the peppercorns:
Crush the peppercorns roughly with the back of a spoon or a mortar and pestle. This releases the pepper’s oils and adds a spicy, toasty scent to the sauce. To get the amount of spice you want, adjust it.
Sauté garlic and melt butter:
Heat the butter and olive oil in the same skillet as the chicken over medium heat. The residual chicken tastes in the pan give the sauce depth, while the oil keeps the butter from burning.
Sauté the minced garlic for approximately one minute, or until it is tender and aromatic but not browned. Keep an eye out since browning garlic might result in an unpleasant taste.
Use broth to deglaze the pan:
Scrape off any browned bits that have adhered to the pan as you pour in the vegetable or chicken broth. Because these pieces, called fond, provide the sauce taste, this step is essential.
In order to concentrate the taste and slightly thicken the sauce, let the broth simmer and reduce by half.
Add crushed pepper and cream:
Add the crushed peppercorns, heavy cream, and reduce the heat. As the cream boils and blends with the broth, stir constantly.
Let the sauce thicken to a velvety smoothness by simmering it for 5 to 6 minutes. In order to keep the cream from burning, stir it often.
Modify the seasoning:
If necessary, add salt after tasting the sauce. Keep in mind that the creamy foundation should complement the sauce’s strong peppery flavor.
Advice: Use fewer peppercorns for a softer sauce. For a spicier kick, increase them instead. For a mild, earthy taste, you can also use white pepper in place of black pepper.
Step 4: Presenting the Chicken Steaklets on a Plate:
Arrange each piece of the rested chicken steaklets neatly for presentation on plates or a serving platter.
Pour over the sauce:
For a lovely display, generously spread the creamy pepper sauce over the chicken, allowing some to drip onto the platter. If desired, garnish with fresh parsley.
See also: 6 Sandwiches
Serving Suggestions
Pair the creamy chicken steaklets recipe with complementary side dishes:
Roasted Vegetables: Broccoli, bell peppers, and carrots all contribute color and counterbalance the sauce’s depth.
Mashed Potatoes: A substantial foundation for soaking up the pepper sauce is offered by creamy mashed potatoes.
Steamed green beans or asparagus: These crunchy veggies improve the overall balance of the dish by adding freshness and a little crunch.
Frequently Asked Questions on Steaklets Recipe
Can I make the pepper sauce ahead of time?
Yes, you can prepare the sauce up to a day in advance and store it in the refrigerator. When ready to serve, reheat gently over low heat, adding a splash of broth if it has thickened.
What can I use instead of heavy cream?
You can substitute half-and-half for a lighter option, though it may not be as thick. For dairy-free, use coconut cream, but be aware it will alter the flavor.
Can I use a different type of pepper?
Try a blend of black, white, and pink peppercorns for a more complex flavor, or use green peppercorns for a milder taste.
How do I store leftovers?
Store chicken and sauce separately in airtight containers in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
Can I double the recipe?
Yes! This recipe scales well, though make the sauce in batches to ensure even cooking and thickness.
Steaklets recipe with Creamy Pepper Sauce is a traditional, cozy dish is perfect for a family meal, but it can also be a star at a dinner party. This dish is lovely and simple, with its highly flavored sauce and delicate chicken.
