Chicken & Creamy Peppercorn Sauce
with Mash & Garlic Veggies
One taste of this creamy peppercorn sauce and you'll want to slather it on everything! The gentle heat melds beautifully with the decadent cream for a rich and tasty addition to this simple meal. Add some mash and nutty greens for a weeknight dinner that's better than most!
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with baby spinach leaves, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 bag
baby broccoli
1
carrot
1 bag
baby spinach leaves
2 clove
garlic
½ sachet
black peppercorns
1 packet
chicken breast
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ bottle
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
¼ tsp
salt
2 tbs
milk
(Contains Milk; )
60 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add the salt, milk and 2/3 of the butter and mash until smooth. Cover to keep warm.
While the potato is cooking, trim the baby broccoli. Thinly slice the carrot into half-moons. Finely chop the garlic. Crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with the remaining butter and a drizzle of olive oil. Cook the baby broccoli and carrot with a splash of water, tossing, until just tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Stir through the baby spinach leaves until wilted, 1 minute. Season with salt and pepper, then transfer to a bowl. Cover to keep warm.
Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Season the chicken on both sides with salt. Cook the chicken, in batches, until cooked through, 3-5 minutes each side. Transfer to a plate to rest.
TIP: The chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the crushed peppercorns and remaining garlic until fragrant, 30 seconds. Reduce the heat to low, then add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the longlife cream (see ingredients) and chicken-style stock powder (see ingredients). Cook, stirring, until the peppercorn flavour has infused and the sauce has thickened, 2-3 minutes. Stir through any chicken resting juices.
Divide the mash, seared chicken and garlic veggies between plates. Spoon over the creamy peppercorn sauce. Sprinkle the toasted almonds over the veggies to serve.