Add some wow factor to your weeknight dinner by whipping up this rich and elegant peppercorn sauce. It works a treat on the seared chicken, buttery sweet potato mash and garlicky sautéed veg.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
sweet potato
1
carrot
1 head
zucchini
2 clove
garlic
1 sachet
black peppercorns
1 packet
chicken breast
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
olive oil
40 g
butter
• Bring a medium saucepan of salted water to the boil. Peel sweet potato and cut into bite-sized chunks. • Cook in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.
• While the sweet potato is cooking, thinly slice carrot into half-moons. Thinly slice zucchini into half-moons. Finely chop garlic. • Crush black peppercorns with a pestle and mortar 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. Season with salt on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and zucchini with a splash of water, tossing, until just tender, 6-8 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. • Transfer veggies to a bowl. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer chicken to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan (don't wash it out!) to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlic until fragrant, 30 seconds. • Reduce heat to low, then add a dash of water. Scrape up any bits stuck to the bottom of pan, then add light cooking cream and chicken-style stock powder. Cook, stirring, until thickened and fragrant, 2-3 minutes. • Stir in any chicken resting juices. Remove from heat.
• Divide chicken, sweet potato mash and garlicky veggies between plates. • Drizzle with creamy peppercorn sauce to serve. • Enjoy!