We start by cutting the chicken breast into tacos, cutting it crosswise. Try to cut the tacos or slices thickly and thus when cooking them will keep juicier that if you make them fine. We put the pan on the fire with the tablespoon of olive oil and wait until it is very hot.
We toast the chicken tacos or slices on the grill for a minute on each side and reserve them. In the same pan we put cream and we let it cook and reduce for two or three minutes, and incidentally it will take part of the juices that the chicken has released, enriching its flavor.
In the mortar we crush the pepper berries (you can use pepper mix white, black, red for a more interesting flavor) and we add the pepper to the cream. If you prefer to use ground pepper, you will need at least one and a half tablespoons of black pepper.
We incorporate the half a teaspoon of Bovril and we tested. Be careful with the salt because this concentrate is quite powerful. Once we have the sauce to our liking, we put the chicken slices in the pan, cover them with the sauce and let them cook for a few minutes, serving next.