Chicken & Creamy Peppercorn Sauce

• servings: 4 servings
• active time: 25 minutes
• total time: 25 minutes

Ingredients

olive oil

2 unit zucchini

1 unit red onion

2 unit carrot

2 unit capsicum

½ sachet black peppercorns

4 unit potatoes

60 g butter

1/3 cup milk

1/2 tsp salt

1 packet chicken breast

300ml light thickened cream

1 cube beef stock

Directions

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the zucchini into 2cm chunks. Slice the red onion (see ingredients list) into 2cm wedges. Slice the carrot (unpeeled) into 1cm batons. Slice the capsicum into 1cm strips. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or in their sachet using a rolling pin.

Place the zucchini, red onion, carrot and capsicum on the oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes. TIP: If the veggies don't fit in one layer, spread them over two oven trays.

While the veggies are roasting, peel the potato and chop into 2cm chunks. Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Cover to keep warm.

While the potato is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken steaks, in batches, until cooked through, 3-5 minutes each side (depending on thickness).

Return the frying pan to a low heat. Add the light thickened cream, crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people) and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 3 minutes. Stir in any resting juices and season to taste with salt.

Thickly slice the chicken steaks. Divide the roasted veggies, potato mash and chicken between plates. Spoon over the creamy peppercorn sauce to serve.

Nutrition

• Calories: 3209 kcal
• Total Fat: 43.6 g
• Saturated Fat: 22.1 g
• Cholesterol: 0 mg
• Sodium: 710 mg
• Total Carbohydrate: 46.1 g
• Dietary Fiber: 0 g
• Total Sugars: 20.8 g
• Protein: 44.2 g