Chicken & Creamy Peppercorn Sauce

Name: Chicken & Creamy Peppercorn Sauce with Sweet Potato Mash & Nutty Greens
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 olive oil; 2 sweet potato; 1 bag sugar snap peas; 1 bag silverbeet; 2 clove garlic; ½ sachet black peppercorns; 1 packet chicken breast; 50 g butter; 1 packet light cooking cream; 1 sachet chicken-style stock powder; 1 packet walnuts

with Sweet Potato Mash & Nutty Greens

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One taste of this creamy peppercorn sauce and you'll want to slather it on everything, starting with juicy chicken breast. The gentle heat melds beautifully with the silky cream for a winner addition to your weeknight dinner.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

•Walnut

The quantities provided above are averages only.

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 bag

sugar snap peas

1 bag

silverbeet

2 clove

garlic

½ sachet

black peppercorns

1 packet

chicken breast

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

chicken-style stock powder

1 packet

walnuts

(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

Not included in your delivery

olive oil

50 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3302 kJ

Fat51.8 g

of which saturates24.2 g

Carbohydrate36.6 g

of which sugars16.5 g

Protein43.8 g

Sodium519 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Bring a medium saucepan of salted water to the boil. Peel sweet potato and cut into large chunks. Trim sugar snap peas. Roughly chop silverbeet. Finely chop garlic. Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

Little cooks: Have a go at crushing the peppercorns!

Cook sweet potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to pan. Add a generous pinch of salt and 1/2 the butter. Mash until smooth. Cover to keep warm.

Little cooks: Get those muscles working and help mash the sweet potatoes!

While the sweet potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil and remaining butter. Cook sugar snap peas and silverbeet until just tender, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-6 minutes each side. Transfer to a plate to rest.

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

Return frying pan to medium heat with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic until fragrant, 30 seconds. Reduce heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add light cooking cream and chicken-style stock powder. Cook, stirring, until thickened, 2-3 minutes. Add any chicken resting juices. Season with pepper to taste.