Chicken & Creamy Peppercorn Sauce
with Potato Mash & Greens
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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 unit
potato
2 clove
garlic
½ sachet
black peppercorns
1 packet
chicken breast
1 packet
Slivered Almonds
(Contains Almond; )
½ packet
Pure Cream
(Contains Milk; )
½ cube
Chicken-Style Stock Powder
1 head
broccoli
1 bag
green beans
Not included in your delivery
olive oil
¼ tsp
salt
50 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
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.
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