Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Toss the potato fries with vegetable oil, salt, garlic powder, and paprika.
Step 3: Spread the fries in a single layer on a baking sheet lined with parchment paper.
Step 4: Bake for 30–35 minutes, turning halfway through cooking, until golden brown and crispy.
Step 5: While the fries cook, season the chicken breasts with paprika, garlic powder, onion powder, salt, black pepper, and dried parsley.
Step 6: Heat olive oil in a large skillet or grill pan over medium-high heat.
Step 7: Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 8: Transfer the chicken to a plate and allow it to rest for 5 minutes.
Step 9: In the same skillet, melt the butter over medium heat.
Step 10: Add the minced garlic and cook for 30 seconds until fragrant.
Step 11: Pour in the chicken broth and simmer for 2 minutes.
Step 12: Stir in the heavy cream, crushed peppercorns, Dijon mustard, Parmesan cheese, salt, and black pepper.
Step 13: Simmer for 3–5 minutes, stirring frequently, until the sauce thickens slightly.
Step 14: Slice the chicken breasts into strips and arrange them on serving plates.
Step 15: Spoon the creamy peppercorn sauce generously over the chicken.
Step 16: Add the crispy French fries alongside the chicken.
Step 17: Garnish with chopped fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, sauce, and fries separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken gently in a skillet or microwave until warmed through.
Warm the peppercorn sauce over low heat, adding a splash of cream or milk if needed to loosen the consistency.
For the best texture, reheat the fries in an air fryer or a 400°F (200°C) oven for 5–7 minutes.
Avoid freezing the cream sauce, as it may separate when thawed and reheated.
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