Chicken steak with green peppercorn sauce

Ingredients

• Chicken breast
• Green peppercorns
• Cream
• Worcestershire sauce
• Dijon mustard
• Potatoes
• Spring onion
• Butter
• Red pepper
• Green asparagus
• Salt
• Black pepper
• Pink Greens microgreens

Method

1. Peel and cut the potatoes, then cook them in salted water until tender.
2. Drain, add butter and cream, and mash into a creamy puree. Finish with finely sliced spring onion.
3. Pat the chicken breasts dry, season with salt and black pepper, and sear in a pan until golden on both sides.
4. In the same pan, add green peppercorns, Dijon mustard, a little Worcestershire sauce, and cream.
5. Simmer the sauce briefly until it thickens and combines with the chicken pan juices.
6. Quickly sear the red pepper and green asparagus in butter or olive oil so they stay juicy and fresh.
7. Spread the mashed potatoes on a plate, add the chicken steak, green asparagus, and red pepper.
8. Spoon over the green peppercorn sauce and finish with Pink Greens microgreens.

✨ Pink tip

Let the chicken rest briefly after searing so it stays juicy. Reduce the sauce gently so it stays creamy, light, and pairs beautifully with the mashed potatoes.