Italian Herbs Chicken with Creamy Peppercorn Sauce & Mashed Potatoes

Italian Herbs Chicken with Creamy Peppercorn Sauce & Mashed Potatoes

Italian Herbs Chicken

Ingredients:

• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 2 tbsp fresh Italian parsley
• 1 tsp salt
• 1/2 tsp dried crushed red pepper
• 2 skinless boneless chicken breasts
• 1 lemon, halved

Method:

• Combine all the ingredients garlic, olive oil, basil, thyme, rosemary, parsley, salt & crushed red pepper and coat chicken breasts in it and chill 30 minutes to 1 hour and 30 minutes.
• Preheat grill pan. Grill chicken, covered with lid, 7 minutes on each side or until done.
• Remove from grill; squeeze juice from lemon over chicken.

Note: If you don’t want to buy separate herbs, buy mixed dried Italian herbs of any good brand but with preferably fresh Italian parsley.

Creamy Pepper Sauce

Ingredients:

• 150ml chicken stock (made from a cube or meat)
• 1 tsp crushed peppercorns
• 1 tbsp Worstershire sauce
• Pinch of salt
• 200ml single cream

Method:

• Pour the chicken stock into a pan and bring to a rolling boil.
• Add the peppercorns and Worstershire sauce and a little salt to taste.
• Reduce the heat and add the cream in a thin stream, whisking as you do so.
• Heat through without allowing to bubble and serve with Italian Herbs Chicken steak you just prepared.

Note: Alternative of cream in sauce is 1tbsp all-purpose flour and 200ml of milk. I have made this sauce both ways.  Another method is, you can take 100mls of milk and 100mls of cream and ad a little flour to thicken the sauce to your liking.

Mashed Potatoes

Ingredients

• 1 lbs potatoes, peeled and cut lengthwise into quarters
• 1/2 teaspoon salt
• 4 Tbsp (60 ml) heavy cream
• 2 Tbsp (30 g) butter
• 1 Tbsp milk (or more)
• Salt and Pepper

Method:

• Place the peeled and cut potatoes into a medium saucepan.
• Add cold water to the pan until the potatoes are covered by at least an inch.
• Add a half teaspoon of salt to the water.
• Turn the heat on to high, and bring the water to a boil.
• Reduce the heat to low to maintain a simmer, and cover.
• Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
• While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
• When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl.
• Pour the heated cream and melted butter over the potatoes.
• Mash the potatoes with a potato masher.
• Then use a strong spoon to beat further.
• Add milk and beat until the mashed potatoes are smooth.
• Add salt and pepper to taste.
• Serve with your steak.

Assorted Vegetables

Ingredients:

• Broccoli florets
• Carrot, slices
• Green beans
• Baby corn
• Knorr Aromat seasoning
• 1tsp olive oil

Method:

• Steam veges in a steamer for 5-10 mins (depending upon how crisp you want them).
• Heat oil a little in a pan (we don’t heat olive oil much) and add the veges.
• Add seasoning and stir-fry for 1-2 mins.
• Serve with steak & mashed potatoes.