Peppercorn-Crusted Grilled Chicken with Creamy Mashed Potatoes and Garlic Green Beans
This delectable Polish lunch features tender peppercorn-crusted grilled chicken served with creamy mashed potatoes and garlic-infused green beans. It's a flavorful, easy-to-make meal that's perfect for a standard diet.
Allergens
Dairy (in mashed potatoes)
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons black peppercorns, coarsely ground
- 4 large russet potatoes
- 1 pound fresh green beans
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- Salt and pepper, to taste
Instructions
- Preheat grill to medium high heat. Season chicken breasts with salt and pepper, then press the ground black peppercorns onto both sides of each breast. Grill chicken for 6 7 minutes per side or until fully cooked. Allow to rest for a few minutes before slicing. Boil potatoes in salted water until fork tender. Drain and return to pot. Add butter, heavy cream, and salt and pepper, then mash until smooth. In a separate pan, steam green beans with garlic until tender but still crisp. Season with salt and pepper.
Chef’s Insight
The contrasting textures and flavors create an irresistible combination that's both satisfying and pleasing to the eye.
Notes
To ensure an even cook, pound the chicken breasts to an even thickness before seasoning and grilling.