Chicken with Green Peppercorn Sauce

and panko-crusted broccoli

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
A note about serious food allergies

You may know of peppercorns as those little balls of sneeze that waiters grind-up for your salad, but you'll be reintroduced to them in this meal in a very special way. For these aren't your standard black peppercorns; like Kermit the Frog and the Incredible Hulk, these are as green as the grass is long. Whatever color, you'll taste their distinct flavor in a creamy sauce the enrobes the chicken to perfection. Speaking of green, the panko-covered broccoli provides a healthy side with flavor to match. You didn't know a color could be so delicious.

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • 12 oz. Broccoli Florets
  • Info
    ¼ cup Panko Breadcrumbs
  • 2 Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Light Cream
  • Info
    ⅓ oz. Butter
  • ¼ oz. Brined Green Peppercorns
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Broccoli

    Roast the Broccoli

    Toss broccoli florets with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil into broccoli. Spread into a single layer and roast in hot oven until lightly browned, 18-20 minutes. While broccoli roasts, toast panko.

  • Step 2 - Toast the Panko

    Toast the Panko

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and panko hot pan. Stir constantly until toasted, 30-90 seconds. Transfer panko to a plate. Wipe pan clean and reserve.

  • Step 3 - Cook the Chicken

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Return pan used to toast panko to medium heat. Add 1 tsp. olive oil and chicken to hot pan. Cook until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate. Wipe pan clean and reserve.

  • Step 4 - Make the Sauce

    Make the Sauce

    Return pan used to cook chicken to medium-high heat. Add cream to pan and bring to a rolling boil. Rolling means more than a few bubbles; a rolling boil means water is boiling vigorously, 20-30 seconds. Remove from burner. Stir in butter, half the Parmesan (reserve remaining for broccoli), and green peppercorns. Season with a pinch of salt.

  • Step 5 - Finish the Dish

    Finish the Dish

    Sprinkle toasted panko over broccoli. Plate dish as pictured on front of card, serving sauce on top of chicken and garnishing broccoli with remaining Parmesan. Bon appetit!