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.
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.
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.
Add the cream, measured water, stockcube, peppercorns, Worcestershire and garliconionpowder to the chicken. Simmer for 5 min or until the chicken is cooked through and the sauce begins to thicken.
Divide the asparagus and zucchini among plates and serve the chicken with the peppercornsauce alongside.
Tips for fussy eaters
Sensitive to spice? Go easy on the green peppercorns!
Flip the chicken half way through the cooking time for quick, even cooking.
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