Szechuan Pepper Chicken

The perfect one pan midweek dinner, it comes together in no time and is so delicious. Serves 4.

Ingredients

• 2 boneless skinless chicken breast
• 1/2 cup Szechuan pepper or coarse ground black pepper (instead)
• 1 medium onion chopped
• 1 tbs. Vegetable oil
• 1 tbs. Butter salted
• 1 cup water or chicken stock
• 1 cup heavy cream
• White or brown rice

Instructions

1. Toasted Szechuan peppers in a small skillet over low heat tossing and shaking for about until the peppers smell aromatic.
2. Grind the peppers as fine as you can get or you can use a plastic and crush with a rolling pin.
3. Pat dry the chicken and cut in small fillets.
4. Coat the chicken in the Szechuan pepper and pat any excess (don’t over coat as Szechuan pepper can be a bit strong and a unique flavor, you can also use black pepper instead but use lightly as you can see I used both in my recipe because I ran out of Szechuan pepper 😅).
5. In a wide enough pan heat 1 tablespoon of vegetable oil with 1 tablespoon of butter and cook the chicken on both sides until golden don’t over crowd (if you don’t have a wide enough pan work in batches).
6. Move the chicken to one side add 1 chopped onion with some salt and sauté until soft, mix everything together add the water and let cook until the chicken is tender and the broth reduces.
7. Add 1 cup of heavy cream cook together adjust the salt and there you have it the most delicious dinner in no time.
8. Serve next to rice.