Green Peppercorn Chicken With Orange Wine Glaze |
|
 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Australian Good Taste Ingredients:
4 chicken breast fillets |
55 g green peppercorns, drained |
1/4 cup pepitas |
2 teaspoons orange rind, finely grated |
20 g butter |
2/3 cup olive oil |
2 cups dry white wine |
1/3 cup orange juice |
1/4 cup brown sugar, firmly packed |
6 red potatoes, peeled and chopped |
2 garlic cloves, crushed |
1/4 cup lemon juice |
salt & pepper |
Directions:
1. Use a small sharp knife to cut 3 slashes, about 4cm long and 1cm deep in each chicken breast.
2. Place the peppercorns, pepitas and orange rind in a mortar and pound with a pestle until a firm paste forms. Rub the mixture over both sides of the chicken.
3. Heat half the butter and 2 tablespoons of the oil in a large frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Add wine to the pan and cook, stirring, for 1 miunute or until heated through. Add orange juice and sugar and cook, stirring occasionally, for 25 minutes or until sauce reduces to 1/2 cup. Remove from heat. Strain through a fine sieve into a heatproof jug.
4. Meanwhile cook potato in a saucepan of boiling water for 10 minutes or until tender. Drain, return to the pan with the garlic and use a potato masher or fork to mash until almost smooth. Add lemon juice and remaining butter and oil and stir with a wooden spoon until thick and creamy. Season with salt and pepper.
5. Divide the mash amongst serving plates. Top with chicken and drizzle wiwth glaze. Serve with beans and brussel sprouts.
|
|