Chicken Breasts with Creamy Green Peppercorn Sauce,

Asparagus and Zucchini
Did you know, green peppercorns are picked from the very same plant as black pepper?
860 Reviews
Cals 535 · Prot 55 · Carbs 20 · Fat 27
Quick & Easy
Low-Carb
Calorie smart
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20 min
Chicken Breasts with Creamy Green Peppercorn Sauce, Asparagus and Zucchini
Did you know, green peppercorns are picked from the very same plant as black pepper?
860 Reviews
Cals 535 · Prot 55 · Carbs 20 · Fat 27
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Cooking cream 4*
200 ML
Water
150 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Green peppercorns
15 Grams
Worcestershire sauce
15 ML
Garlic onion powder
4 Grams
Vegetables
Thick asparagus
250 Grams
Small zucchini
2 Piece
Vegetable oil
1 Tbsp
Salt
1 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Rinse the asparagus and remove its woody stems. Slice the zucchini into rounds.
Fry chicken

2 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt. Fry for 2 min on each side.
Fry vegetables

3 Fry vegetables

Meanwhile, heat a second non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the zucchini with a pinch of salt. Fry for 3 min. Add the asparagus and fry for 4 min further.
Simmer

4 Simmer

Add the cream, measured water, stock cube, peppercorns, Worcestershire and garlic onion powder to the chicken. Simmer for 5 min or until the chicken is cooked through and the sauce begins to thicken.
Serve

5 Serve

Divide the asparagus and zucchini among plates and serve the chicken with the peppercorn sauce alongside.
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