Roast Chicken Breast and Peppercorn Sauce

Name: Roast Chicken Breast and Peppercorn Sauce with Hasselback Potatoes, Asparagus and Tenderstem® Broccoli
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 500 grams Salad Potatoes; 125 grams Baby Plum Tomatoes; 1 unit(s) Echalion Shallot; 100 grams Asparagus; 150 grams Tenderstem® Broccoli; 2 unit(s) British Chicken Breasts; 1 sachet(s) Cracked Black Pepper; 15 milliliter(s) Cider Vinegar; 10 grams Chicken Stock Paste; 75 grams Creme Fraiche; 20 grams Parmigiano Reggiano; 50 milliliter(s) Water for the Sauce

with Hasselback Potatoes, Asparagus and Tenderstem® Broccoli

Get 50% off 1st box + free dessert for life!

This Roast Chicken Breast and Peppercorn Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

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.

Total50 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

500 grams

Salad Potatoes

125 grams

Baby Plum Tomatoes

1 unit(s)

Echalion Shallot

100 grams

Asparagus

150 grams

Tenderstem® Broccoli

2 unit(s)

British Chicken Breasts

1 sachet(s)

Cracked Black Pepper

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Parmigiano Reggiano

(Contains: Milk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2615 kJ

Energy (kcal)625 kcal

Fat20.1 g

of which saturates10.9 g

Carbohydrate61.8 g

of which sugars11.5 g

Dietary Fibre10 g

Protein54.1 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Aluminum Foil

•Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.

Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.

While the potatoes roast, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.

Meanwhile, halve, peel and thinly slice the shallot. Trim the bottom 2cm from the asparagus and discard.

Pop the Tenderstem® broccoli and asparagus onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

If you'd prefer to boil your green veg, cut the broccoli and asparagus into thirds. Boil in step 5 whilst the sauce reduces for 3-4 mins, until tender.

Once browned, transfer the chicken to the baking tray alongside the veg and roast on the middle shelf of your oven until the veg is tender and chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Return the (now empty) chicken pan to medium heat with a drizzle of oil (no need to clean).

Once hot, add the shallot and stir-fry until softened, 3-4 mins. Add the cracked black pepper and cider vinegar, then allow the vinegar to bubble away.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.

Lower the heat, then mix in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.

When the potatoes have 5 mins remaining, remove the tray from the oven and sprinkle over the Parmigiano Reggiano. Return to the oven and bake until golden and the cheese has melted, 5 mins.

When the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.