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
    584
  • Carbohydrates
    22g
  • Fat
    33g
  • Protein
    49g
  • Sodium
    1417mg

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
    1

    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
    2

    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
    3

    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
    4

    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
    5

    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!