Recipe for Pink Peppercorn Chicken with a creamy leek sauce and green beans
4 chicken breasts – cut into 2cm strips
4 leeks – slice finely
2 tsp garlic powder
2 tsp onion powder
2 tsp pink peppercorns
5g parsley – chop roughly
1 lemon – cut into wedges
2 tbsp Dijon mustard
200g green beans – cut off tips
2 cloves garlic – crush, peel and chop
butter (from your pantry)
salt and black pepper (from your pantry)
Prepare all ingredients as indicated above.
Place a separate pot on to a medium to high heat. Fill with water and a generous amount of salt and bring to the boil. When at a rolling boil throw in the green beans and cook for 5 minutes until tender. When ready, drain and place in a bowl. Season and add a drizzle of olive oil
Get a pan nice and hot on a medium – high heat. Mix the garlic powder, onion powder and some salt with the chicken. Melt some butter in the pan, brown the chicken, set aside. Cook the leeks in a little more butter until translucent and softened, about 5 minutes. Add the garlic and cook for 1 minute. Then add the chicken, cream and mustard and cook until the chicken is cooked through. Season to taste.
Top the chicken with the pink peppercorns and parsley and serve with the green beans and lemon wedges.
YOU MIGHT ALSO LIKE