What are the main ingredients in Green Peppercorn Sauce & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Milk (optional)

What is the nutritional information of Green Peppercorn Sauce & Chicken?

Calories: 1082, Carbs: 83 grams, Fat: grams, Protein: 62.3 grams, Sugar: 10.3 grams, Salt: 492 grams

How do I prepare Green Peppercorn Sauce & Chicken?

CREAMY SAUCE: Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft 2-3 minutes (shifting occasionally). Add the dried tarragon and the crushed peppercorns (to taste). Fry until fragrant. Add the brandy and simmer until almost evaporated. Deglaze with a splash of water and remove from the heat. Stir through the remaining crème fraîche and mix to combine. Loosen with water or milk in 10ml increments until saucy consistency and season. DINNER IS SERVED: Make a bed of the creamy polenta, top with the chicken slices, drizzle over the creamy sauce, and sprinkle over the toasted nuts. Serve alongside the fresh salad. Well done, Chef! POLENTA: Bring a pot with 800ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated hard cheese, a ¼ of the creme fraiche, ½ the lemon juice (to taste), and seasoning. Loosen with a splash of warm water if necessary just before serving. TOAST THE NUTS: Place the pine nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SALAD: To a salad bowl, add the halved tomatoes, the rinsed green leaves, the cheese ribbons, the remaining lemon juice (to taste), and a drizzle of olive oil. Season and toss to combine. FRY THE CHICKEN: While the polenta is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Slice, season, and cover.

What should be prepared from my kitchen to make Green Peppercorn Sauce & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Milk (optional)

Green Peppercorn Sauce & Chicken

Name: Green Peppercorn Sauce & Chicken
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Milk (optional)

On a bed of soft polenta, elevated with a rich combination of butter, Italian-style hard cheese & crème fraîche, comes slices of golden pan-fried chicken. A creamy crushed green peppercorn, tarragon & brandy sauce is poured over, then garnished with toasted pine nuts. Sided with a simple salad of greens, tomatoes & cheese ribbons to balance the dish’s richness.

Green Peppercorn Sauce & Chicken

with tangy, creamy polenta

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Brandy
Chicken
Creme Fraiche
Dried Tarragon
Free-range Chicken Breast
Free-range Chicken Breasts
Green Leaves
Green Peppercorns
Italian-style Hard Cheese
Lemon Juice
Onion
Pine Nuts
Polenta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Milk (optional)

Photo of Green Peppercorn Sauce & Chicken

Serves 1

TOAST THE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
POLENTA
Bring a pot with 400ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated hard cheese, a ¼ of the creme fraiche, ½ the lemon juice (to taste), and seasoning. Loosen with a splash of warm water if necessary just before serving.
FRY THE CHICKEN
While the polenta is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Slice, season, and cover.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft 2-3 minutes (shifting occasionally). Add the dried tarragon and the crushed peppercorns (to taste). Fry until fragrant. Add the brandy and simmer until almost evaporated. Deglaze with a splash of water and remove from the heat. Stir through the remaining crème fraîche and mix to combine. Loosen with water or milk in 10ml increments until saucy consistency and season.
SALAD
To a salad bowl, add the halved tomatoes, the rinsed green leaves, the cheese ribbons, the remaining lemon juice (to taste), and a drizzle of olive oil. Season and toss to combine.
DINNER IS SERVED
Make a bed of the creamy polenta, top with the chicken slices, drizzle over the creamy sauce, and sprinkle over the toasted nuts. Serve alongside the fresh salad. Well done, Chef!

Pine Nuts - 5g
Polenta - 100ml
Italian-style Hard Cheese - 40g
Crème Fraîche - 75ml
Lemon Juice - 30ml
Free-range Chicken Breast - 1
Onion - 1
Dried Tarragon - 2,5ml
Green Peppercorns - 5g
Brandy - 10ml
Baby Tomatoes - 80g
Green Leaves - 20g

Download the Recipe

Serves 2

TOAST THE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
POLENTA
Bring a pot with 800ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated hard cheese, a ¼ of the creme fraiche, ½ the lemon juice (to taste), and seasoning. Loosen with a splash of warm water if necessary just before serving.
FRY THE CHICKEN
While the polenta is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Slice, season, and cover.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft 2-3 minutes (shifting occasionally). Add the dried tarragon and the crushed peppercorns (to taste). Fry until fragrant. Add the brandy and simmer until almost evaporated. Deglaze with a splash of water and remove from the heat. Stir through the remaining crème fraîche and mix to combine. Loosen with water or milk in 10ml increments until saucy consistency and season.
SALAD
To a salad bowl, add the halved tomatoes, the rinsed green leaves, the cheese ribbons, the remaining lemon juice (to taste), and a drizzle of olive oil. Season and toss to combine.
DINNER IS SERVED
Make a bed of the creamy polenta, top with the chicken slices, drizzle over the creamy sauce, and sprinkle over the toasted nuts. Serve alongside the fresh salad. Well done, Chef!

Pine Nuts - 10g
Polenta - 200ml
Italian-style Hard Cheese - 80g
Crème Fraîche - 150ml
Lemon Juice - 60ml
Free-range Chicken Breasts - 2
Onion - 1
Dried Tarragon - 5ml
Green Peppercorns - 10g
Brandy - 20ml
Baby Tomatoes - 160g
Green Leaves - 40g

Download the Recipe

Serves 3

TOAST THE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
POLENTA
Bring a pot with 1,2L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated hard cheese, a ¼ of the creme fraiche, ½ the lemon juice (to taste), and seasoning. Loosen with a splash of warm water if necessary just before serving.
FRY THE CHICKEN
While the polenta is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Slice, season, and cover.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft 3-4 minutes (shifting occasionally). Add the dried tarragon and the crushed peppercorns (to taste). Fry until fragrant. Add the brandy and simmer until almost evaporated. Deglaze with a splash of water and remove from the heat. Stir through the remaining crème fraîche and mix to combine. Loosen with water or milk in 10ml increments until saucy consistency and season.
SALAD
To a salad bowl, add the halved tomatoes, the rinsed green leaves, the cheese ribbons, the remaining lemon juice (to taste), and a drizzle of olive oil. Season and toss to combine.
DINNER IS SERVED
Make a bed of the creamy polenta, top with the chicken slices, drizzle over the creamy sauce, and sprinkle over the toasted nuts. Serve alongside the fresh salad. Well done, Chef!

Pine Nuts - 15g
Polenta - 300ml
Italian-style Hard Cheese - 120g
Crème Fraîche - 225ml
Lemon Juice - 90ml
Free-range Chicken Breasts - 3
Onion - 1
Dried Tarragon - 7,5ml
Green Peppercorns - 15g
Brandy - 30ml
Baby Tomatoes - 240g
Green Leaves - 60g

Download the Recipe

Serves 4

TOAST THE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
POLENTA
Bring a pot with 1,6L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated hard cheese, a ¼ of the creme fraiche, ½ the lemon juice (to taste), and seasoning. Loosen with a splash of warm water if necessary just before serving.
FRY THE CHICKEN
While the polenta is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes. Slice, season, and cover.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft 3-4 minutes (shifting occasionally). Add the dried tarragon and the crushed peppercorns (to taste). Fry until fragrant. Add the brandy and simmer until almost evaporated. Deglaze with a splash of water and remove from the heat. Stir through the remaining crème fraîche and mix to combine. Loosen with water or milk in 10ml increments until saucy consistency and season.
SALAD
To a salad bowl, add the halved tomatoes, the rinsed green leaves, the cheese ribbons, the remaining lemon juice (to taste), and a drizzle of olive oil. Season and toss to combine.
DINNER IS SERVED
Make a bed of the creamy polenta, top with the chicken slices, drizzle over the creamy sauce, and sprinkle over the toasted nuts. Serve alongside the fresh salad. Well done, Chef!