Chicken & Creamy Peppercorn Sauce with Mash & Veggies
Top rated | Available all July
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!
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
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
2 clove
garlic
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 knife, 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) in a pestle and mortar or in their sachet using a rolling pin. Place your hand flat on top of each chicken breast and use a sharp knife to 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. Season with salt and pepper, then transfer to a bowl. Cover to keep warm.
Return the frying pan 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 veggies between plates. Spoon over the creamy peppercorn sauce and sprinkle the toasted almonds over the veggies.