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Chicken & Creamy Peppercorn Sauce

Chicken & Creamy Peppercorn Sauce

with Sweet Potato Mash & Veggies

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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 mash and nutty greens for a weeknight dinner that's better than most!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

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

Preparation Time50 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2

sweet potato

1 bag

green beans

1

broccoli

2 clove

garlic

½ sachet

black peppercorns

1 packet

chicken breast

1 packet

light thickened cream

(ContainsMilk)

½ cube

chicken stock

Not included in your delivery

olive oil

¼ tsp

salt

40 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3074 kJ
Fat42.7 g
of which saturates24.1 g
Carbohydrate35 g
of which sugars16.6 g
Protein47.6 g
Sodium731 mg
The average adult daily energy intake is 8700 kJ
Instructions
Instructionsarrow up iconarrow up icon
1

Bring a medium saucepan of salted water to the boil. Peel the sweet potato and cut into 2cm chunks. Add the sweet potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the sweet potato to the saucepan. Add the salt and 1/2 the butter and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.

2

While the sweet potato is cooking, trim the green beans. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic. Crush the black peppercorns (see ingredients list) in a pestle and mortar, or in their sachet using a rolling pin. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken.

3

Heat a large frying pan over a medium-high heat with the remaining butter and a drizzle of olive oil. Add the green beans, broccoli and a splash of water and cook, tossing, until just tender, 6-8 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper and transfer to a bowl. Cover to keep warm.

4

Return the pan to a medium-high heat with a drizzle of olive oil. Season the chicken on both sides with salt. Add the chicken to the pan in batches and cook until cooked through, 2-4 minutes each side. Transfer to a plate to rest. Repeat with the remaining chicken. TIP: The chicken is cooked through when it's no longer pink inside.

5

Return the pan to a medium heat with a drizzle of olive oil (don't wash it out!). 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 light thickened cream and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, stirring, until the flavours have infused and the sauce has thickened, 2-3 minutes. Add any chicken resting juices to the sauce.

6

Divide the sweet potato mash, chicken and veggies between plates. Top with the creamy peppercorn sauce.