Co-funded by the Creative Europe Programme of the European Union
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CHICKEN AND CREAMY PEPPERCORN SAUCE WITH POTATO MASH AND GREENS

Ingredients for 4

  • 4 potatoes (e.g. Rooster potatoes) (approximately 450 g)
  • 3 tbsp green chillies on oil from a jar (drained)
  • Knob butter
  • ½ cube of chicken stock dissolved in 200 ml of warm water
  • 100 ml cream
  • 600 g chicken breast
  • 800 g broccoli
  • 200 ml water
  • pepper and salt
Cooking time: 40 MIN
  1. Preheat the oven to 180°C (Gas 4).
  2. Wash, peel and chop the potatoes. Place them in a pan of cold water and cook for 20-25 minutes once the water comes to the boil. Drain.
  3. Put the potatoes back in the pan, crush with a - masher and mix in a knob of butter. Season with salt and pepper. Set aside.
  4. Chop the broccoli into florets.
  5. Place the broccoli on a baking tray, drizzle with olive oil and season with some salt and pepper.
  6. Roast the broccoli in the oven 15-20 minutes until it turns crispy.
  7. Place the chicken between two sheets of cling film and bash with a rolling pin until each breast is 1 cm thin.
  8. Heat some olive oil in a frying pan over a medium heat. Fry the chicken, seasoned with salt and pepper, for 5-6 minutes until cooked through.
  9. Remove the chicken breast from the pan, put aside and keep warm under aluminium foil.
  10. Now put the chicken stock in the frying pan, add the cream and green chillies and simmer for 10 minutes on low heat until the sauce has boiled.
  11. To serve, slice the chicken and serve on a plate with the broccoli, mashed potato, and pepper sauce. Enjoy!

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