Chicken breast with green peppercorn sauce

Ingredients for 4 people
8 slices chicken breast
1 container cooking cream
Dried green peppercorns or green peppercorns in brine
Butter
Mustard
1 small glass of brandy
Salt

I cover the chicken slices with cling film and flatten them.
I sprinkle with a little pepper that I have crushed in a small mortar.

I put a piece of butter, about 50 g, and the chicken breast in a wide frying pan.

I let it brown and cook until nearly done.

I remove the chicken and keep it warm. I deglaze with the brandy, add a tablespoon of mustard and mix thoroughly.

I add the cream.

I return the chicken to the pan and let it absorb the flavours for another 5 minutes. If the sauce becomes too thick, thin it with a splash of stock. Adjust the salt.

For a smoother sauce, remove the chicken breasts and pass the sauce through a sieve.