HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDouble Chicken & Creamy Peppercorn Sauce
Double Chicken & Creamy Peppercorn Sauce

Double Chicken & Creamy Peppercorn Sauce

with Potato Mash & Greens

Read more

One taste of this creamy peppercorn sauce and you'll want to slather it on everything! The gentle heat melds beautifully with the decadent cream for a rich and tasty addition to this weeknight dinner that's better than most!

Tags:Not Suitable for CoeliacsKid FriendlyNaturally Gluten-Free
Allergens:MilkTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

green beans

1 bunch


2 clove


½ sachet

black peppercorns

2 packet

chicken breast

1 packet


(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

light cooking cream


½ cube

chicken stock

Not included in your delivery

olive oil

¼ tsp


2 tbs



50 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4263 kJ
Fat67.2 g
of which saturates30.5 g
Carbohydrate33.3 g
of which sugars7.7 g
Protein71.6 g
Sodium899 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Trim the green beans. Roughly chop the silverbeet. Finely chop the garlic. Crush the black peppercorns (see ingredients) in a pestle and mortar, or in their sachet using a rolling pin. Place your hand flat on top of each chicken breast and slice horizontally, without cutting all the way through. Open up the chicken breast like a book.


Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt, milk and 1/2 the butter and mash using a potato masher or fork until smooth. Cover to keep warm.


While the potato is cooking, heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat with 1/2 the butter and a drizzle of olive oil. Cook the green beans and silverbeet until just tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Season with salt and pepper and transfer to a bowl. Cover to keep warm. TIP: Add a splash of water to help the veggies cook faster.


Return the pan to a medium-high heat with a drizzle of olive oil. Season the chicken on both sides with salt, then add to the pan. Cook until cooked through, 2-4 minutes each side. Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside. TIP: Cook your chicken in batches for the best results!


Return the pan to a medium heat with a drizzle of olive oil. Add the crushed peppercorns and remaining garlic and cook for 30 seconds or until fragrant. Reduce the heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the light cooking cream and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, stirring, until thickened, 2-3 minutes. Add any chicken resting juices and season to taste.


Divide the potato mash, seared chicken and greens between plates. Spoon the creamy peppercorn sauce over the chicken. Sprinkle the walnuts over the greens.