Chicken with Green Peppercorn Sauce

Ingredients

• 8 oz Broccoli
• 1 Shallot
• 18 oz Carrots
• ⅓ oz Brined Green Peppercorns
• 2 Boneless Skinless Chicken Breasts
• 1.2 oz Butter
• 2 fl. oz. Sherry
• 2 fl. oz. Heavy Whipping Cream
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Pan drippings from cooking chicken, as well as juices that accumulate while resting, enhance and deepen flavor of Creamy peppercorn sauces made with green, black, and even pink peppercorns are a classic accompaniment to steak, chicken, and pork. Green peppercorns, plus the addition of sherry wine, help balance sauce’s richness.

2. 2

   Prepare the Ingredients: Cut any large broccoli pieces into individual florets. Peel and mince shallot. Peel, trim, and cut carrots into ½” pieces. Drain green peppercorns. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Roast the Broccoli: While chicken cooks, place broccoli on prepared salt, and ¼ tsp. pepper. Spread into a single layer and roast 7-10 minutes, or until broccoli is tender and lightly charred. Mash the Carrots Add carrots to boiling water over high heat and cook 9-12 minutes, or until tender. Drain in colander and return to pot. Using a potato masher or fork, mash carrots and half the butter (reserve remaining for sauce) into a coarse mash. Season to taste with salt and pepper. Set aside and keep warm.

4. 4

   Make the Sauce: Place pan from cooking chicken over medium-high heat. Add half the shallots and cook 1 minute, or until aromatic. Add more or less shallots, as desired.

5. 5

   Add sherry, green peppercorns, and any accumu-: lated juices from resting chicken. Bring to a boil and reduce by half, 2-4 minutes. Add cream, return to a boil, and cook 1-3 minutes, or until thick enough to coat back of a spoon. Season with ¼ tsp. salt and ¼ tsp. pepper. Remove from burner and swirl in remaining butter.

6. 6

   Cook the Chicken: Place a medium pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook 3-4 min- utes on one side, or until golden brown. Flip, reduce heat to medium, and cook 5-8 minutes, or until browned and chicken reaches a minimum internal temperature of 165 degrees. Remove from burner and transfer chicken to a plate to rest. Reserve pan (no need to wipe clean).

7. 7

   Plate the Dish: Scoop mashed carrots onto a plate and add roasted broccoli. Place chicken in front of carrots and serve sauce in front of chicken. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is mashed with carrots and remaining is swirled into sauce. • We instruct to add half the shallots to sauce, but use more or less to taste. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink

8. 8

   Cut any large broccoli pieces into individual florets.