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Chicken With Peppercorn Sauce


spicy peppercorn sauce tastes fantastic with these succulent chicken breasts and sweet butternut pumpkin

The ingredient of Chicken With Peppercorn Sauce

  • 400g butternut pumpkin peeled deseeded cut into 5mm thick slices
  • 2 tablespoons olive oil
  • 250g green button squash sliced lengthways
  • 200ml massel vegetable liquid stock
  • 135ml thin cream
  • 1 x 55g can green peppercorns drained
  • 4 about 150g each single chicken breast fillets cut in half lengthways through the centre

The Instruction of chicken with peppercorn sauce

  • preheat grill to medium high place pumpkin on a wire rack over a baking tray brush with half the oil cook under grill for 3 4 minutes each side add squash and cook for a further 3 minutes each side remove from grill
  • meanwhile pour the stock and cream into a small frying pan and bring to the boil over a high heat cook for 5 6 minutes or until reduced by one third add the peppercorns and cook for a further 3 minutes or until reduced by one third
  • brush chicken with remaining oil cook under the grill for 4 5 minutes each side or until cooked through place chicken on plates and spoon over sauce serve with pumpkin and squash

Nutritions of Chicken With Peppercorn Sauce

calories: 532 97 calories
calories: 29 grams fat
calories: 13 grams saturated fat
calories: 27 grams carbohydrates
calories: n a
calories: n a
calories: 41 grams protein
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calories: nutritioninformation

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