Chicken & Creamy Peppercorn Sauce with Mashed Potato & Garlicky Veggies
Top rated | Available all February
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 and earthy mash, and garlicky sautéed veg.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
2
potato
1
carrot
1 bag
green beans
½ sachet
black peppercorns
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
garlic paste
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans. Crush black peppercorns (see ingredients) 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 both sides with salt. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. Add baby spinach leaves and 1/2 the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer 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 (when no longer pink inside), 3-6 minutes each side. Transfer to a plate to rest. • Return frying pan to medium-low heat, with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic paste, stirring, until fragrant, 30 seconds. Scrape up any bits stuck to the bottom of pan. • Add light cooking cream and chicken-style stock powder, stirring to combine. Simmer until slightly reduced, 1-2 minutes. Stir in any chicken resting juices and season to taste.
• Divide chicken, mashed potato and garlicky veggies between plates. • Drizzle with creamy peppercorn sauce to serve. Enjoy!