Chicken in Creamy Peppercorn Sauce
with Potato Mash and Green Beans
Freshly ground peppercorns add an edge to this creamy peppercorn sauce.
Cals 747 · Prot 60 · Carbs 58 · Fat 31
Family Friendly
35 min
Freshly ground peppercorns add an edge to this creamy peppercorn sauce.
Cals 747 · Prot 60 · Carbs 58 · Fat 31
Family Friendly
Ingredients
Chicken
Chicken breast
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Potato mash
Potatoes
600 Grams
Salt
0.5 Tsp
Butter
4*
10 Grams
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
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) | 3110 / 747 |
| Fats (g) | 30.9 |
| of which saturated (g) | 21 |
| Carbohydrates (g) | 58 |
| of which sugars (g) | 13.3 |
| Fibers (g) | 11.7 |
| Proteins (g) | 59.5 |
| Salt (g) | 3.2 |
*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 Make mash
- Bring a large pot of salted water to the boil.
- Peel and chop the potatoes into bite-sized pieces.
- Add them to a pot of boiling water with a generous pinch of salt.
- Cook over medium-high heat for 15-20 min or until soft.
- Once soft, drain the potatoes.
- Return them to the pot with the butter.
- Mash until smooth, gradually adding 100 ml cream until it reaches your desired consistency.
- Season 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 at its coarse setting instead.
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 chicken to the peppercorn sauce.
- Serve the Chicken in Creamy Peppercorn Sauce with Potato Mash and Green Beans alongside.
- Top with the sauce.
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