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

Double Chicken & Creamy Peppercorn Sauce

with Potato Mash & Greens

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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 bag

green beans

1 bunch

silverbeet

2 clove

garlic

½ sachet

black peppercorns

2 packet

chicken breast

1 packet

walnuts

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

1 packet

light cooking cream

(ContainsMilk)

½ cube

chicken stock

Not included in your delivery

olive oil

¼ tsp

salt

2 tbs

milk

(ContainsMilk)

50 g

butter

(ContainsMilk)
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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

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.

6

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