Chicken & Creamy Peppercorn Sauce
with Kūmara Mash & 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 kūmara mash and sautéed veggies for a weeknight dinner that's better than most!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Kumara
320 g
Chicken Breast
1 packet
Cream
(Contains: Milk; )
1
Broccoli
1
Carrot
2
Garlic
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
2 tbs
milk
(Contains: Milk; )
60 g
butter
(Contains: Milk; )
½ tsp
pepper
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Peel orange kumara and cut into large chunks.
• Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
• Drain and return to saucepan.
• Add the butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, chop the broccoli into florets. Thinly slice the carrot into half-moons. Finely chop the garlic. 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 with the remaining butter and a drizzle of olive oil. Cook the 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.
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 black pepper 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. Enjoy!
