Chicken au poivre

This is modified version of a New York Times Cooking Recipe. The chicken is halved, but the sauce is basically a full serving. Also substituted dried thyme and left out the parsley since I didn't want to purchase a bunch of it for 1 tbsp.

Dice boneless skinless chicken thighs; this is 17.1 oz. Season with salt, black pepper, and garlic powder.

Crack 1 tbsp. black peppercorns.

The mise en place.

Cook the chicken in a sauté pan in butter and olive oil and set aside.

Add 8 oz. chicken broth to deglaze the pan and let reduce for a few minutes.

Add 2 tbsp. minced shallot and 1 minced garlic clove to the pan and cook for a minute.

Add 4 oz. heavy cream, 1/4 tsp. dried thyme, and the peppercorns to the pan and cook for a minute. You'll notice that I forgot the cream, which I didn't notice until I had vacuum sealed the bags!

Add juice of half of a lemon.

Add the chicken to the pan.

Divided into 4 servings, vacuum sealed, and froze. Added a note the add the cream when reheating!

This recipe has a number of similarities to Marry me chicken. I was going to say I liked that dish much better, but then I realized I forgot to add the cream, so I will reserve judgement until try it with the cream.