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Chicken & Creamy Peppercorn Sauce
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Chicken & Creamy Peppercorn Sauce

Chicken & Creamy Peppercorn Sauce

with Potato Mash & Nutty Veggies

Allergens:
Milk
Almond

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1

black peppercorns

1

chicken breast

1

baby spinach leaves

1

garlic paste

1

light cooking cream

(Contains Milk;)

1

chicken-style stock powder

1

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

Not included in your delivery

1

olive oil

1

butter

1

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)2544 kJ
Calories0 kcal
Fat35 g
of which saturates15.8 g
Carbohydrate29.6 g
of which sugars10.1 g
Dietary Fibre0 g
Protein43.1 g
Cholesterol0 mg
Sodium499 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add a generous pinch of salt, the milk and butter. Mash until smooth. Cover to keep warm.

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

2

• Meanwhile, thinly slice carrot into half-moons. • Crush black peppercorns 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!

3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, tossing occasionally, until just tender, 4-5 minutes. • Add baby spinach leaves and half the garlic paste and cook until fragrant and wilted, 1-2 minutes. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.

4

• 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: Chicken is cooked through when it's no longer pink inside.

5

• Return frying pan to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlic paste until fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, scraping 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. Remove from heat.

6

• Slice chicken. • Divide chicken, potato mash and veggies between plates. • Spoon creamy peppercorn sauce over chicken. • Sprinkle flaked almonds over veggies to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling the flaked almonds on top!