Double Chicken & Creamy Pepper Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Chicken & Creamy Pepper Sauce

Double Chicken & Creamy Pepper Sauce

with Sweet Potato Mash & Nutty Veggies

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.

Kid Friendly

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 Time30 minutes


Serving amount


sweet potato



2 packet

chicken breast

1 packet

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

40 g


2 tbs


(Contains Milk;)

1 tsp

cracked black pepper


Nutritional Values

Energy (kJ)3614 kJ
Calories864 kcal
Fat43.8 g
of which saturates21.4 g
Carbohydrate36.3 g
of which sugars18 g
Dietary Fibre9.3 g
Protein81.5 g
Sodium600 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Frying Pan



• Bring a medium saucepan of salted water to the boil. • Peel sweet potato and cut into large chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain sweet 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!


• 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, sweet 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! Enjoy!