Meal Card: Chicken au Poivre with Mashed Potatoes

Directions

1) Place creamy peppercorn sauce in a bowl of warm water to thaw, or place in the fridge to thaw if scheduling this meal. Place broccoli on the counter to thaw, or place in the fridge to thaw if scheduling this meal. 

2) Open chicken breasts and place on the Suvie roasting rack (handles facing up) set within a Suvie pan. Place chicken in the Top Zone of Suvie.

3) Before opening, gently tap potatoes on the counter to break up. Open potatoes and pour into a Suvie pan. Add 2 tbsp butter, ½ cup milk or water, 1/2 tsp salt, and freshly ground pepper (for 4 servings, use 4 tbsp butter, 1 cup milk, 1 tsp salt, and freshly ground black pepper to taste). Place pan in the bottom zone of Suvie. 

4) Input settings and cook now or schedule. Be sure to select “From Frozen”. 

Suvie Cook Settings

Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 20 minutes)

Top Zone: Roast at 350°F for 27 minutes (4 servings, Roast for 37 minutes) 

5) After cooking, transfer chicken to a cutting board, tent with foil, and rest for 4 minutes. Leave potatoes in Suvie to keep warm.

6)  In a clean, dry Suvie pan, combine broccoli, 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper (for 4 servings, use 2 tbsp oil, 1 tsp salt, and ground black pepper). Place pan in the Top Zone and confirm 7 minute broil.

7) Remove pans from Suvie. Gently stir potatoes, butter, and milk together. Season to taste with salt and pepper. Cut chicken into slices. 

8) Divide chicken, broccoli, and potato puree between plates. Top with the warmed creamy peppercorn sauce (you can add to a microwave safe container to heat in the microwave in 30 second increments.)