Resident Recipe: Chicken au Poivre with Neiman Marcus Cake for Dessert

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Servings: 4 

Ingredients:

• 1 tablespoon black peppercorns

• 1 tablespoon olive oil

• 3 tablespoons unsalted butter, divided

• 2 pounds skinless, boneless chicken thighs, patted dry

• 1/2 teaspoon salt, or to taste

• 2 tablespoons minced shallot

• 1 cup low-sodium chicken broth

• 1/2 cup heavy cream

• 3 fresh thyme sprigs, or to taste

• 1 tablespoon freshly squeezed lemon juice

• fresh parsley sprigs for garnish (optional) 

Directions:

1. Add peppercorns to a zippered food storage bag and seal. Lightly pound with a meat mallet or skillet until peppercorns are broken and cracked. Set aside.

2. Add olive oil and 1 tablespoon butter to a 12-inch nonstick skillet set over medium heat. Heat until the butter is melted and no longer bubbling. Swirl the pan to combine oil and butter.

3. Season the chicken with salt and add to the skillet. Cook chicken on both sides until lightly browned, about 3 to 4 minutes per side. Remove to a plate and keep warm.

4. Add remaining butter and shallot to the skillet. Cook, stirring, until butter melts and shallot is softened, about 1 minute.

5. Stir in broth, heavy cream, thyme, and cracked peppercorns. Cook, stirring, and bring to a boil. Make sure to stir up any browned bits that are left into the sauce from the bottom of the pan.

6. Add chicken and any juices from the plate. Return to a boil, then reduce to a simmer. Cook until chicken is no longer pink at the center and juices run clear, 8 to 10 minutes. An instant read thermometer inserted into the thickest part should read 165 degrees F.

7. Divide chicken among 4 plates over rice. Turn the heat back to medium, add lemon juice, and cook until sauce thickens and darkens a bit, 3 to 5 minutes.

8. Spoon sauce over chicken and garnish with parsley.

And for dessert...

Neiman Marcus Cake

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Servings: 14 

Ingredients:

• 1 (15.25 ounce) package yellow cake mix

• 4 large eggs, divided

• 1/2 cup butter, melted

• 1 teaspoon vanilla extract

• 3 ½ cups confectioners' sugar

• 8 ounces cream cheese, softened

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking pan.

2. Combine yellow cake mix, 2 eggs, butter, and vanilla in a large bowl; mix well. The batter will be stiff. Add cake batter to the prepared pan and spread evenly.
   Recipe Tip: Spray the back of your spatula with cooking spray to spread batter easily.

3. Combine confectioners' sugar, cream cheese, and the remaining 2 eggs in a separate bowl; mix well and pour over the top of the cake batter.

4. Bake cake in the preheated oven until set around the edges, just beginning to pull away from the sides, and slightly jiggly in the center, about 35 minutes.

5. Let cake cool completely before you cut it to achieve those delicious layers.