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Chicken & Creamy Peppercorn Sauce

Chicken & Creamy Peppercorn Sauce

with Roasted Veggies

Customer Favourite
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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 veggies for a weeknight dinner that's better than most!

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

red onion

1

carrot

1

capsicum

½ sachet

black peppercorns

2

sweet potato

1 packet

peeled & chopped pumpkin

1 tbs

chicken breast

1 packet

light thickened cream

(ContainsMilk)

½ cube

beef stock

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3236 kJ
Fat42.9 g
of which saturates22 g
Carbohydrate50.6 g
of which sugars30.8 g
Protein41.9 g
Sodium718 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the red onion (see ingredients) into thick wedges. Cut the carrot into thin sticks. Thinly slice the capsicum into strips. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin.

2

Place the red onion, carrot, capsicum and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly and roast until tender, 25-30 minutes.

TIP: If the veggies look crowded on one tray, divide them between two trays!

3

While the veggies are roasting, peel the sweet potato and cut into bite-sized chunks. Cook in the boiling water for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk and the salt and mash until smooth. Cover to keep warm.

4

While the sweet potato is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken steaks until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate.

TIP: The chicken is cooked through when it's no longer pink inside.

5

Return the frying pan to a low heat. Add the light thickened cream, crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people) and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 3 minutes. Stir in any resting juices from the chicken and season with salt.

6

Slice the chicken steaks. Divide the roasted veggies, sweet potato mash and chicken between plates. Spoon over the creamy peppercorn sauce to serve.