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Easy Chicken & Creamy Peppercorn Sauce
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Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Sweet Potato & Garlicky Veggies

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

carrot

1

green beans

1

black peppercorns

1

chicken breast

1

baby spinach leaves

1

garlic paste

1

light cooking cream

(Contains Milk;)

1

chicken-style stock powder

Not included in your delivery

olive oil

butter

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Nutritional Values

Energy (kJ)2350 kJ
Calories0 kcal
Fat27.5 g
of which saturates14.9 g
Carbohydrate37.2 g
of which sugars18.7 g
Dietary Fibre0 g
Protein41.5 g
Cholesterol0 mg
Sodium492 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel sweet potato and cut into large chunks. Cook sweet potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter to sweet potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans. Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.

2

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. Add baby spinach leaves and half the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. Transfer to a plate to rest. • Return frying pan to medium-low heat, with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic paste, stirring, until fragrant, 30 seconds. Scrape up any bits stuck to the bottom of pan. • Add light cooking cream and chicken-style stock powder stirring to combine. Simmer until slightly reduced, 1-2 minutes. Stir in any chicken resting juice and season to taste.

4

• Divide chicken, mashed sweet potato and garlicky veggies between plates. • Drizzle witth creamy peppercorn sauce to serve. Enjoy!