Chicken & Creamy Peppercorn Sauce
with Sweet Potato Mash & Veggies
One taste of this creamy peppercorn sauce and you'll want to slather it on everything! The gentle warming heat melds beautifully with the decadent cream for a rich and tasty addition to this simple meal. Add sweet potato mash and garlicky greens for a weeknight meal that feels a bit fancy.
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.
Ingredients
2
sweet potato
1
zucchini
1 head
broccoli
2 clove
garlic
½ sachet
black peppercorns
1 packet
chicken breast
1 packet
light thickened cream
(Contains Milk;)
1 sachet
chicken-style stock powder
Not included in your delivery
olive oil
¼ tsp
salt
40 g
butter
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel the sweet potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt and 1/2 the butter, then mash until smooth. Cover to keep warm.
While the sweet potato is cooking, cut the zucchini into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic. Crush the black peppercorns (see ingredients) with a pestle and mortar, or in a plastic bag using a rolling pin. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken.
Heat a large frying pan over a medium-high heat with the remaining butter and a drizzle of olive oil. Add the zucchini, 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. Transfer to a bowl, then cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken on both sides with salt. When the oil is hot, add the chicken to the pan in batches 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.
Return the frying 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 chicken-style stock powder. Cook, stirring, until the sauce has thickened, 2-3 minutes. Stir in any chicken resting juices.
Divide the chicken, sweet potato mash and veggies between plates. Serve topped with the creamy peppercorn sauce.
