What are the main ingredients in Chicken & Crème Fraîche Pepper Sauce?

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

What is the nutritional information of Chicken & Crème Fraîche Pepper Sauce?

Calories: 666, Carbs: 46 grams, Fat: grams, Protein: 53.1 grams, Sugar: 13.7 grams, Salt: 619 grams

How do I prepare Chicken & Crème Fraîche Pepper Sauce?

SAUTEED SENSATION: Plate up the sliced chicken and pour over the creamy pepper sauce. Side with the sauteed veg and the butternut mash. Enjoy, Chef! PEPPER SAUCE: Return the pan, wiped down, to medium heat with a drizzle of olive oil. When hot, fry the grated garlic until fragrant, 1-2 minutes. Remove from the heat, and add the crème fraîche, the black pepper, and a splash of water. Mix until creamy and saucy. BUTTER-BASTED CHICKEN: Return the pan to 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 with the lid, 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 before slicing and seasoning. THYME FOR THE VEG: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the chopped thyme until the mushrooms are golden, 5-6 minutes (shifting occasionally). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add the dressed kale to the golden mushrooms and fry until slightly wilted, 2-3 minutes. Remove from the pan, add the drained feta and the caramelised onions, season, and cover. SILKY, SWEET ONIONS: Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. BEGIN WITH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.

What should be prepared from my kitchen to make Chicken & Crème Fraîche Pepper Sauce?

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

Chicken & Crème Fraîche Pepper Sauce

Name: Chicken & Crème Fraîche Pepper Sauce
Prep time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Paper Towel; Butter

As one of the most well known superfoods, kale is packed full of protein, vitamins & minerals. This nutritious ingredient will form part of a mouthwatering veggie medley, together with mushrooms, onions, fresh thyme & feta. Plated with pan-fried chicken breast covered in homemade black pepper sauce and oven-roasted butternut.

Chicken & Crème Fraîche Pepper Sauce

with sautéed veg

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Butternut
Button Mushrooms
Chicken
Creme Fraiche
Crushed Black Peppercorns
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Thyme
Garlic Clove
Garlic Cloves
Kale
Onion
Onions

From your kitchen:

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

Photo of Chicken & Crème Fraîche Pepper Sauce

Serves 1

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SILKY, SWEET ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
THYME FOR THE VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the chopped thyme until the mushrooms are golden, 5-6 minutes (shifting occasionally). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add the dressed kale to the golden mushrooms and fry until slightly wilted, 2-3 minutes. Remove from the pan, add the drained feta and the caramelised onions, season, and cover.
BUTTER-BASTED CHICKEN
Return the pan to 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 with the lid, 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 before slicing and seasoning.
PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of olive oil. When hot, fry the grated garlic until fragrant, 1-2 minutes. Remove from the heat, and add the crème fraîche, the black pepper, and a splash of water. Mix until creamy and saucy.
SAUTEED SENSATION
Plate up the sliced chicken and pour over the creamy pepper sauce. Side with the sauteed veg and the butternut mash. Enjoy, Chef!

Butternut - 250g
Onion - 1
Button Mushrooms - 125g
Fresh Thyme - 3g
Kale - 50g
Danish-style Feta - 30g
Free-range Chicken Breast - 1
Garlic Clove - 1
Crème Fraîche - 30ml
Crushed Black Peppercorns - 5ml

Download the Recipe

Serves 2

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SILKY, SWEET ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
THYME FOR THE VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the chopped thyme until the mushrooms are golden, 5-6 minutes (shifting occasionally). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add the dressed kale to the golden mushrooms and fry until slightly wilted, 2-3 minutes. Remove from the pan, add the drained feta and the caramelised onions, season, and cover.
BUTTER-BASTED CHICKEN
Return the pan to 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 with the lid, 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 before slicing and seasoning.
PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of olive oil. When hot, fry the grated garlic until fragrant, 1-2 minutes. Remove from the heat, and add the crème fraîche, the black pepper, and a splash of water. Mix until creamy and saucy.
SAUTEED SENSATION
Plate up the sliced chicken and pour over the creamy pepper sauce. Side with the sauteed veg and the butternut mash. Enjoy, Chef!

Butternut - 500g
Onion - 1
Button Mushrooms - 250g
Fresh Thyme - 5g
Kale - 100g
Danish-style Feta - 60g
Free-range Chicken Breasts - 2
Garlic Clove - 1
Crème Fraîche - 60ml
Crushed Black Peppercorns - 10ml

Download the Recipe

Serves 3

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SILKY, SWEET ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
THYME FOR THE VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the chopped thyme until the mushrooms are golden, 6-7 minutes (shifting occasionally). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add the dressed kale to the golden mushrooms and fry until slightly wilted, 3-5 minutes. Remove from the pan, add the drained feta and the caramelised onions, season, and cover.
BUTTER-BASTED CHICKEN
Return the pan to 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 with the lid, 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 before slicing and seasoning.
PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of olive oil. When hot, fry the grated garlic until fragrant, 1-2 minutes. Remove from the heat, and add the crème fraîche, the black pepper, and a splash of water. Mix until creamy and saucy.
SAUTEED SENSATION
Plate up the sliced chicken and pour over the creamy pepper sauce. Side with the sauteed veg and the butternut mash. Enjoy, Chef!

Butternut - 750g
Onions - 2
Button Mushrooms - 375g
Fresh Thyme - 8g
Kale - 150g
Danish-style Feta - 90g
Free-range Chicken Breasts - 3
Garlic Cloves - 2
Crème Fraîche - 90ml
Crushed Black Peppercorns - 15ml

Download the Recipe

Serves 4

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
SILKY, SWEET ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
THYME FOR THE VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the chopped thyme until the mushrooms are golden, 6-7 minutes (shifting occasionally). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add the dressed kale to the golden mushrooms and fry until slightly wilted, 3-5 minutes. Remove from the pan, add the drained feta and the caramelised onions, season, and cover.
BUTTER-BASTED CHICKEN
Return the pan to 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 with the lid, 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 before slicing and seasoning.
PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of olive oil. When hot, fry the grated garlic until fragrant, 1-2 minutes. Remove from the heat, and add the crème fraîche, the black pepper, and a splash of water. Mix until creamy and saucy.
SAUTEED SENSATION
Plate up the sliced chicken and pour over the creamy pepper sauce. Side with the sauteed veg and the butternut mash. Enjoy, Chef!