Peppercorn Chicken

  • 5MINS
  • 25MINS
  • 193KCAL

A rich, creamy sauce with a spicy, peppery kick, packed with succulent chicken breast. This dish is usually made with high-calorie double cream, but our slimming- friendly version uses reduced-fat cream cheese, cutting the calories and fat without compromising on taste.

Featured On
Pages 108-109

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Peppercorn Chicken pinchofnom.com
5

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

How to Batch

Cool the chicken within 2 hours of cooking, then divide the cooked recipe into individual servings and freeze immediately.

NEW TIP
I doubled up the sauce but not the pepper!
Really lovely and creamy without the guilt. We love the sauce so we double up but we keep the pepper at the same level otherwise it can be a bit too peppery. Really lovely moist chicken, served mine with rice and green veg.
NEW TIP
Best peppercorn receipe, hands down!
Batch cook the sauce and freeze for the likes of steak, pasta or fish
NEW TIP
Batch cooking
This is a perfect dish to have pre cooked for a busy life it goes well with salad rice pasta mash chips or veg a quick warm up for a quick tea

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‘Gorgeous creamy chicken dish without the guilt of cream! I used Philadelphia Lightest to keep the naughtiness down but the flavour up!’

Anne-Marie Stephens

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