Chicken & Creamy Peppercorn Sauce with Potato Mash & Garlick

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

Ingredients

olive oil

4 sweet potato

40 g butter

2 carrot

2 bunches broccolini

½ sachet black peppercorns

4 chicken breast

grean beans

1 packet garlic paste

1 packet light cooking cream

1 sachet chicken-style stock powder

Directions

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel sweet potato and cut into large chunks. Cook sweet potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter to sweet potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans. Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. Add baby spinach leaves and half the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through (when no longer pink inside), 3-6 minutes each side. Transfer to a plate to rest. • Return frying pan to medium-low heat, with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic paste, stirring, until fragrant, 30 seconds. Scrape up any bits stuck to the bottom of pan. • Add light cooking cream and chicken-style stock powder stirring to combine. Simmer until slightly reduced, 1-2 minutes. Stir in any chicken resting juices and season to taste.

• Divide chicken, mashed sweet potato and garlicky veggies between plates. • Drizzle with creamy peppercorn sauce to serve. Enjoy!

Nutrition

• Serving Size: 562
• Total Fat: 27.5 g
• Saturated Fat: 14.9 g
• Sodium: 492 mg
• Total Carbohydrate: 37.4 g
• Dietary Fiber: 9.1 g
• Total Sugars: 18.7 g
• Protein: 41.5 g