Protein Swap | Roasted Chicken Breasts
with Pink Peppercorn Sauce & Asparagus
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
Black, green, white, pink… crushed whole peppercorns can really doll up a dish. Unlike their earthier cousins, pink peppercorns are really the dried berries of different shrubs. They bring fragrant notes of pine and citrus to a buttery, creamy sauce that graces chicken and asparagus.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Bunch of asparagus
- 50g Diced onions
- 7g Chives (or garlic chives)
- 5g Pink peppercorn
- 12g Chicken demi-glace
- 60ml Heavy cream
Contains: Milk
You will need:
Heavy pan
Medium pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
32 g
Saturated Fat
15 g
Sodium
570 mg
Total Carb
16 g
Sugars
7 g
Protein
45 g
Fibre
6 g
Preparation
Start the pork
- Preheat the oven to 450°F.
- Pat the pork dry; season with S&P.
- In a medium pan, heat a generous drizzle of oil on medium.
- Add the pork and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to a lined sheet pan, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, remove the woody ends of the asparagus.
- Wrap the peppercorns in a dish towel; using a heavy pan, press down and rock until roughly crushed.
- Roughly chop the chives.
Finish the pork & asparagus
- To the sheet pan of pork, add the asparagus, a drizzle of oil and S&P; toss well.
- Roast, stirring the asparagus halfway, 10 to 14 min., until the pork* is cooked through and the asparagus is tender.
- Transfer the pork to a cutting board and let rest before slicing.
Make the sauce
- Meanwhile, in the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the onions and sauté, scraping up any browned bits, 1 to 2 min., until fragrant.
- Add the peppercorns and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, cream and 2 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until the sauce begins to thicken.
Plate your dish
- Divide the asparagus between your plates.
- Top with the pork and spoon the sauce over.
- Garnish with the chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
