Chicken Breasts with Creamy Green Peppercorn Sauce,

Asparagus and Zucchini
Quick & Easy
Low-Carb
Calorie smart
Did you know, green peppercorns are picked from the very same plant as black pepper?
Cooking time: 20 min
Cals 517 · Prot 49 · Carbs 16 · Fat 28
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Ingredients
Number of People:

Chicken

Chicken breast
400 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Cooking cream
200 ML
Water
150 ML
Chicken stock cube
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

Instructions

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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.
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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. 
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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.
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4 Simmer
Add the creammeasured waterstock cubepeppercornsWorcestershire and garlic onion powder to the chicken. Simmer for 5 min or until the chicken is cooked through and the sauce begins to thicken. 
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5 Serve
Divide the asparagus and zucchini among plates and serve the chicken with the peppercorn sauce alongside.
Tips for fussy eaters
Sensitive to spice? Go easy on the green peppercorns!
Pro tip
Flip the chicken half way through the cooking time for quick, even cooking.

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