eCook Meal
Green Peppercorn Sauce & Chicken
with tangy, creamy polenta
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R350.48
for 4 servings · R87.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Crème Fraîche needs 300 mlSour Cream 250 ml 250 ml at R36.99 · 1.20× packR44.39
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Lemon Juice needs 125 mlLemon Juice 500 ml 500 ml at R29.99 · 25% of packR7.50
-
Pine Nuts needs 20 gRaw Pine Nuts 100 g 100 g at R144.99 · 20% of packR29.00
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Italian-style Hard Cheese needs 160 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 62% of packR43.07
-
Brandy needs 40 mlSugar Crusted Cherry Brandy Liqueurs in Dark Chocolate 125 g R119.99 · whole pack (size can't be divided)R119.99
-
Polenta needs 400 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Dried Tarragon
- Green Peppercorns
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Brandy, Chicken, Chicken Breast, Creme Fraiche, Dried Tarragon, Grated Italian-style Hard Cheese, Green Leaves, Green Peppercorns, 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?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Green Peppercorn Sauce & Chicken?
Baby Tomato, Brandy, Chicken, Chicken Breast, Creme Fraiche, Dried Tarragon, Grated Italian-style Hard Cheese, Green Leaves, Green Peppercorns, 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