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Pan-Fried Chicken Breast

Pan-Fried Chicken Breast

with Sweet Potato Mash and Peppercorn Sauce

Family
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You should never underestimate the power of a good sauce, and this recipe is a case in point. Teaming creamy peppercorn sauce with crispy pan-fried chicken and creamy sweet potato mash is a flavour combination that takes this simple dish to the next level. When we discovered how easy it was to make, we started looking for ways to use it at every opportunity - we think you’ll start doing the same!

Allergens:Milk

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Sweet Potato

1 unit(s)

Broccoli

½ pot(s)

Black Peppercorns

2 unit(s)

Chicken Fillet

½ sachet

Chicken Stock Powder

½ pack(s)

Soured Cream

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2506 kJ
Energy (kcal)599 kcal
Fat14.0 g
of which saturates7.0 g
Carbohydrate72 g
of which sugars21.0 g
Protein49 g
Salt1.79 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Peeler
Plastic Bag
Rolling Pin
Saucepan
Baking Tray
Clingfilm
Frying Pan
Lid
Potato Masher
Strainer
Plate
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 180°C and put a large saucepan of water on to boil for the sweet potato. Peel the sweet potato and chop into roughly 2cm cubes. Chop the broccoli into florets (little trees!). Crush the black peppercorns in a pestle and mortar. TIP: If you don’t have a pestle and mortar you can put them in a freezer bag and whack them with a rolling pin!

2

Cook the sweet potato in your pan of boiling water until soft, 15-20 mins. Next, add the broccoli to a baking tray. Drizzle over a splash of oil, a pinch of salt and a good grind of pepper. Roast on the top shelf of your oven until crispy, 15-20 mins.

3

Meanwhile, sandwich the chicken between two sheets of clingfilm. Bash the chicken with a rolling pin or the base of a saucepan until each breast is just under 1cm thick.

4

Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with a good pinch of salt and pepper. Once hot, lay the chicken in the pan and fry until cooked through, 5-6 mins on each side. The chicken is cooked when it is no longer pink in the middle. Once cooked, transfer to another baking tray and keep it warm in the oven. TIP: Don't wash your pan as we’ll use it to make the sauce tastier later.

5

When the sweet potato is soft, reserve some of the sweet potato cooking water (amount specified in the ingredient list), then drain the sweet potato in a colander and pop it back in the pan. Mash until smooth, then stir in a knob of butter (if you have some), along with a pinch of salt and black pepper. Cover with a lid to keep warm.

6

Put your now empty frying pan on medium-high heat. Add the reserved water. Stir in the chicken stock pot and crushed peppercorns. Simmer until reduced by half, 5 mins, stirring to get the yummy bits from the bottom of the pan. Take off the heat and mix in the sour cream. Slice the chicken and serve with the roasted broccoli, sweet potato mash and a drizzle of peppercorn sauce. Enjoy!