Seared Chicken with Sweet Potato Mash & Creamy Peppercorn Sauce

Sweet Potato Mash*

2 Sweet Potato

25g butter

Pinch of Salt

Bring medium pot of salted water to a boil. Peel Sweet Potato and cut into large chunks. Cook sweet potato until soft when forked. Drain the Sweet Potato then return to the pot. Mash in Butter until smooth.

Seared Chicken Breast*

1 Chicken Breast

A drizzle Olive Oil

Place your hand flat on the chicken breast and slice through horizontally to make two thin steaks. Drizzle olice oil into frying pan and place it over medium heat. Cook Chicken until browned and cooked through, 3-6 minutes each side.

Creamy Peppercorn Sauce*

Olive Oil

Crushed Peppercorn

Garlic Paste

Dash of water

Chicken Stock Cube

Light cooking Cream

Heat a drizzle of olive oil in a frying pan over medium heat. Add in crushed peppercorns and Garlic and cook until fragrant. Reduce heat to low and add a dash of water, light cream and crumble in chicken stock cube stir until thickened. 

Garlic Green Beans and Carrot*

Olive Oil

Garlic Paste

1 Large Carrot 

Green Beans

Heat Olive oil in a frying pan on medium heat. Add chopped Carrot and Green Beans. Add a few drops of water then the garlic paste. Stir until fragrant.

*These are actual recipes from Hello Fresh Australia