Chicken in Creamy Peppercorn Sauce

Name: Chicken in Creamy Peppercorn Sauce with Cauliflower Mash and Green Beans
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 400 Grams of Cauliflower; 10 Grams of Butter; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Shallots; 1 Piece of Garlic cloves; 5 Grams of Black peppercorns; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Dried thyme; 1 Piece of Chicken stock cube; 15 ML of Worcestershire sauce; 100 ML of Water; 200 ML of Cooking cream; 150 Grams of Green beans

with Cauliflower Mash and Green Beans

Freshly ground peppercorns add an edge to this creamy peppercorn sauce.

141 Reviews

Cals 623 · Prot 56 · Carbs 31 · Fat 31

Low Carb

30 min

Chicken in Creamy Peppercorn Sauce with Cauliflower Mash and Green Beans

Freshly ground peppercorns add an edge to this creamy peppercorn sauce.

141 Reviews

Cals 623 · Prot 56 · Carbs 31 · Fat 31

Low Carb

Ingredients

Chicken

Chicken breast

400 Grams

Salt

0.5 Tsp

Vegetable oil

1 Tbsp

Cauliflower mash

Cauliflower

400 Grams

Butter 4*

10 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Peppercorn sauce

Shallots

1 Piece

Garlic cloves

1 Piece

Black peppercorns

5 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Dried thyme

2 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Worcestershire sauce 6*11*

15 ML

Water

100 ML

Cooking cream 4*

200 ML

Green beans

150 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish, *11 Gluten

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2589 / 623
Fats (g)	31.2
of which saturated (g)	21.2
Carbohydrates (g)	31
of which sugars (g)	14.7
Fibers (g)	8.2
Proteins (g)	55.6
Salt (g)	3.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep mash

Bring a large pot of salted water to a boil.
Roughly chop the cauliflower into small florets.
Add the cauliflower to the pot.
Cook over a medium-high heat for 10-12 min until soft.
Drain.
Add to a food processor with the butter and 1 Tbsp of cream.
Blitz for 1-2 min until smooth.
Season well with salt and pepper to taste.

2 Fry chicken

Meanwhile, heat a large non-stick pan over a medium-high heat with a drizzle of oil.
Once hot, add the chicken breasts with a pinch of salt.
Fry for 5-7 min on either side until golden and cooked through.
Transfer the chicken onto a plate.
Reserve the pan.

Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.

3 Prep

Meanwhile, peel and finely slice the shallots.
Peel and mince the garlic.
Trim the green beans.
Using a pestle and mortar, crush the peppercorns.

Tip! Don't have a pestle and mortar? Use a pepper grinder on its coarse setting.

4 Make sauce

Return the reserved pan to a medium-high heat with another drizzle of oil.
Once hot, add the shallots with a pinch of salt.
Fry for 2 min.
Add 1 tsp of crushed peppercorns, garlic, dried thyme, 0.5 chicken stock cube, the Worcestershire sauce, measured water and the remaining cream.
Bring to a boil.
Simmer for 3 min on a medium-low heat or until the sauce thickens.

5 Boil beans

Meanwhile, bring a separate pot of salted water to the boil.
Once boiling, add the green beans.
Cook for 3 min or until tender.
Drain once cooked.

6 Serve

Return the cooked chicken to the peppercorn sauce.
Serve the Chicken in Creamy Peppercorn Sauce with Cauliflower Mash and Green Beans alongside.
Top with and extra sauce.