Chicken & Creamy Peppercorn Sauce

Chicken & Creamy Peppercorn Sauce

with Potato Mash & Greens

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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!

Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


2 clove


½ sachet

black peppercorns

1 packet

chicken breast

1 packet

slivered almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½ packet

pure cream


½ cube

chicken stock

1 head


1 bag

green beans

Not included in your delivery

olive oil

¼ tsp


50 g



2 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5330 kJ
Fat97.1 g
of which saturates53.1 g
Carbohydrate40.4 g
of which sugars8.1 g
Protein55.4 g
Sodium518 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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) in 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 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 frying 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. 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.

TIP: Add a splash of water to help the veggies cook faster.


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 frying pan to a medium heat with a drizzle of olive oil. Add the crushed peppercorns and remaining garlic and cook until fragrant, 30 seconds. Reduce the heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the pure cream (see ingredients list) and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, stirring, until thickened, 5-6 minutes. Add any chicken resting juices and 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.