Double Chicken & Creamy Peppercorn Sauce
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Double Chicken & Creamy Peppercorn Sauce

Double Chicken & Creamy Peppercorn Sauce

with Sweet Potato Mash & Garlicky Greens

Add some wow factor to your weeknight dinner by whipping up this rich and elegant peppercorn sauce. It works a treat on the seared chicken, buttery mash and the almond-adorned veg.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Kid Friendly
Over 30g protein
Under 650kcal
Under 30g carbs

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

Preparation Time40 minutes
Cooking Time


Serving amount





2 packet

chicken breast

1 bag

baby spinach leaves

1 packet

garlic paste

1 packet

light cooking cream

(Contains Milk;)

1 sachet

chicken-style stock powder

1 packet

flaked almonds

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

Not included in your delivery

olive oil

20 g


2 tbs


(Contains Milk;)

½ tsp

cracked black pepper


Nutritional Values

Energy (kJ)3221 kJ
Fat35.3 g
of which saturates16 g
Carbohydrate29.9 g
of which sugars10.1 g
Protein82.3 g
Sodium555 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• 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 half the butter. Mash until smooth. Cover to keep warm.

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


• 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!


• Heat a large frying pan over medium-high heat with a drizzle of olive oil and the remaining butter. • 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.


• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, in batches, 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.


• Return frying pan to medium heat with a drizzle of olive oil. • Cook the cracked black pepper 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.


• 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!