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
Green Peppercorn Sauce & Chicken
with tangy, creamy polenta
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Green Peppercorn Sauce & Chicken?
The preparation time for Green Peppercorn Sauce & Chicken with tangy, creamy polenta is between 30 and 45 minutes.
What is the total time required to make Green Peppercorn Sauce & Chicken with tangy, creamy polenta?
The total time required to make Green Peppercorn Sauce & Chicken with tangy, creamy polenta is between 45 and 60 minutes.
How many servings does Green Peppercorn Sauce & Chicken provide?
4 servings
What are the main ingredients in Green Peppercorn Sauce & Chicken?
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
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?
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
How many calories does Green Peppercorn Sauce & Chicken have?
1082 calories
How much fat content does Green Peppercorn Sauce & Chicken have?
grams
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