Black Pepper Cream Chicken with Roasted Sprouts and Buttery Mash
🛒 What You’ll Need:
- The Main Event:
- 2-3 large Chicken breasts (halved or sliced). 🍗
- 1 lb Brussels sprouts (halved). 🥗
- 4 large Potatoes (peeled and cubed for mashing). 🥔
- The Spectacular Sauce:
- 1 cup Heavy cream. 🥛
- 2 tsp Coarsely cracked black pepper (adjust for heat!). 🧂🖤
- 2 cloves Garlic (minced). 🧄
- 1/2 cup Chicken broth. 🥣
- The Essentials:
- 4 tbsp Butter (divided for mash and sauce). 🧈
- 2 tbsp Olive oil. 🫒
- Salt to taste. 🧂
👨🍳 Step-by-Step Preparation:
- Roast the Sprouts: Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a tray and roast at 400°F (200°C) for 20–25 minutes until spectacular, charred, and tender. 🥗🔥✨
- The Buttery Mash: Boil potatoes until soft. Drain and mash with a generous knob of butter and a splash of milk or cream until silky smooth. 🥔🧈🥣
- Sear the Chicken: Season chicken with salt. Heat oil in a pan and sear for 5–6 minutes per side until golden brown and cooked through. Remove and keep warm. 🍗🍳🔥
- The Creamy Pepper Sauce: In the same pan, melt butter and sauté garlic for 1 minute. Pour in the broth and heavy cream, then stir in the cracked black pepper. Simmer until the sauce thickens into a spectacular, glossy glaze. 🥛🖤🌪️
- The Final Assembly: Plate a large scoop of buttery mash, top with the juicy chicken, and pour that spectacular pepper cream sauce over the top. Serve the roasted sprouts on the side! 🍽️🎉😋
✨ Why You’ll Love This:
This dish is a spectacular example of how simple ingredients can create a restaurant-quality meal at home! 🤩 The contrast between the spicy, creamy sauce and the earthy, roasted sprouts is a diverse comfort food dream. 🌟🙌
