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

Double Chicken & Creamy Peppercorn Sauce

with Potato Mash & Garlicky 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 garlicky sautéed veg.

Kid Friendly
Over 30g protein

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 Time35 minutes
Cooking Time


Serving amount


sweet potato



1 bag

green beans

½ sachet

black peppercorns

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

Not included in your delivery

olive oil

20 g



Nutritional Values

Energy (kJ)3026 kJ
Fat27.7 g
of which saturates15.1 g
Carbohydrate37.6 g
of which sugars18.7 g
Protein80.7 g
Sodium548 mg
The average adult daily energy intake is 8700 kJ


Large Pan
Large Frying Pan



• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel sweet potato and cut into large chunks. Cook sweet potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter to sweet potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans. Crush black peppercorns (see ingredients) 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. Season both sides with salt. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. Add baby spinach leaves and half the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.


• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. For best results, cook chicken in batches. Transfer to a plate to rest. • Return frying pan to medium-low heat, with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic paste, stirring, until fragrant, 30 seconds. Scrape up any bits stuck to the bottom of pan. • Add light cooking cream and chicken-style stock powder stirring to combine. Simmer until slightly reduced, 1-2 minutes. Stir in any chicken resting juices and season to taste.


• Divide chicken, mashed sweet potato and garlicky veggies between plates. • Drizzle with creamy peppercorn sauce to serve. Enjoy!