Chicken in Creamy Peppercorn Sauce
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Chicken in Creamy Peppercorn Sauce

Chicken in Creamy Peppercorn Sauce

with Mash and Roasted Chantenay Carrots

This delicious Chicken in Creamy Peppercorn Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Under 600 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount


Chantenay Carrots




British Chicken Breasts


Echalion Shallot


Garlic Clove


Cracked Black Pepper


Cider Vinegar

(Contains Sulphites)


Chicken Stock Paste


Creme Fraiche

(Contains Milk)

Not included in your delivery


Water for the Sauce


Nutritional information

Energy (kcal)540 kcal
Energy (kJ)2258 kJ
Fat17.3 g
of which saturates8.9 g
Carbohydrate55.9 g
of which sugars16 g
Protein46.5 g
Salt1.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Saucepan
Grill Pan
Garlic Press


Roast the Carrots

Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Trim and halve the carrots lengthways (no need to peel), then pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through. Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).

Butterfly the Chicken

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, lay a chicken breast on your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat for the other breasts. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Cook the Chicken

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, lay the butterflied chicken into the pan and cook for 3-4 mins on each side. Transfer the chicken to one side of the carrot baking tray and roast on the top shelf of your oven until the chicken is cooked, 5-6 mins. Once cooked, transfer to a plate and cover with foil to keep warm as it rests. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Prep the Sauce

Meanwhile, halve, peel and thinly slice the shallot on another chopping board. Peel and grate the garlic (or use a garlic press). Wipe out your (now empty) frying pan and return to medium heat with a drizzle of oil.

Make the Sauce

When the pan is hot, add the shallot and cook until soft, 3-4 mins. Add the garlic and stir-fry until fragrant, 30 secs. Add the cracked peppercorns and stir in the cider vinegar. Allow the vinegar to evaporate completely. Stir in the water for the sauce (see ingredients for amount) and chicken stock paste. Allow it to reduce until thickened, 2-3 mins. Stir in the creme fraiche, then take off the heat.

Mash, Finish and Serve

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper. Meanwhile, reheat the sauce and add a splash of water to loosen (if needed). Serve the chicken drizzled with the peppercorn sauce and with the mash and carrots alongside. Enjoy!