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.
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2 clove
garlic
2 packet
chicken breast
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 sachet
black peppercorns
1
carrot
1 bag
green beans
2
potato
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook 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 and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potato!
• While the potato is cooking, thinly slice carrot into half-moons. Trim green beans. Finely chop garlic. 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. 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 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest. • Return frying pan (don't wash it out!) to medium heat with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic until fragrant, 30 seconds. Reduce heat to low, then add a dash of water. Scrape up any bits stuck to the bottom of pan, then add light cooking cream and chicken-style stock powder. Cook, stirring, until thickened and fragrant, 2-3 minutes. Stir in any chicken resting juices. Remove from heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide chicken, mashed potato and garlicky veggies between plates. • Drizzle with creamy peppercorn sauce to serve. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by drizzling over the peppercorn sauce. Be careful, the pan is hot!