One taste of this creamy peppercorn sauce and you'll want to pour it over everything! The gentle warming heat melds beautifully with the decadent cream for a rich and tasty addition to this simple meal. Add a smooth potato mash and nutty greens for a weeknight dinner that's better than most!
slivered almonds(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Crush the black peppercorns (see ingredients list) with a pestle and mortar, or in a plastic bag using a rolling pin. Place your hand flat on top of a chicken breast and slice horizontally, without cutting all the way through. Open up the chicken breast like a book. Repeat with the remaining chicken.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan. Add the salt, milk and 1/2 the butter and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat with the remaining butter and a drizzle of olive oil. Add the green beans and broccoli and cook until just tender, 5-6 minutes. TIP: Add a splash of water to help the veggies cook faster. Add 1/2 the garlic and cook until fragrant, 30 seconds. Season with salt and pepper and transfer to a bowl. Cover to keep warm.
Return the pan to a medium-high heat with a drizzle of olive oil. Season the butterflied chicken on both sides with salt, then add to the pan. Cook until cooked through, 2-4 minutes each side. Transfer to a plate to rest. TIP: The chicken is cooked through when it is no longer pink inside.
Return the pan to a medium heat with a drizzle of olive oil. Add the peppercorns and remaining garlic and cook until fragrant, 30 seconds. Reduce the heat to low and add a dash of water (scrape up any bits on the bottom of the pan). Add the pure cream (see ingredients list) and crumbled chicken stock (1/2 sachet for 2 people / 1 cube for 4 people). Cook, stirring, until thickened, 4-5 minutes. Add any chicken resting juices. Season to taste with salt and pepper.
Divide the potato mash, seared chicken and greens between plates. Spoon the creamy peppercorn sauce over the chicken. Sprinkle the toasted almonds over the greens.