Poached Chicken w/ Creamy Peppercorn Sauce and Roasted Sweet Potatoes & Mushrooms

Turn your Peppercorn marinade into a full bodied cream sauce.


Chicken and Creamy Peppercorn Sauce Sweet Potatoes & Mushrooms
  • 4 Chicken breasts
  • 1 litre of water
  • 1 cup of light cream
  • 1 cup chicken broth (low sodium)
  • 2 tbs flour
  • 2 tbs butter
  • 2 tbs Peppercorn Marinade
  • 2 bay leaves
  • 2 medium sweet potatoes
  • 1 dozen mushrooms
  • 1 medium onion
  • 2 tablespoon olive oil
  • Salt and pepper
  • 1 tablespoon chopped rosemary


  1. Preheat oven to 400° F.
  2. Cut potatoes into cubes (see pictures).
  3. Chop onions into big cubes.
  4. Clean mushrooms.
  5. In a large bowl, toss potatoes, onion and mushrooms and coat with olive oil.
  6. Sprinkle with rosemary, salt and pepper to taste.
  7. Bake potatoes and mushrooms for 20 minutes until tender.
  8. While waiting, make the poached chicken and creamy peppercorn sauce below.

Poached Chicken and Creamy Peppercorn Sauce

  1. In a large pot over medium heat, combine water and bay leaves (salt and pepper if you like).
  2. Bring to a boil for 2 minutes and then add chicken breast.
  3. Cover and reduce heat to low and simmer for 15 minutes.
  4. Turn off heat and remove chicken breast from water.
  5. Set aside to cool.
  6. In saucepan melt butter add flour to make a roué (roux).
  7. Stir together and cook for two minutes; do not brown.
  8. Add broth, cream and Peppercorn Marinade and whisk until it thickens and smooths.
  9. Place chicken breasts on a platter.
  10. Pour the Creamy Peppercorn Sauce over the chicken breasts.

Serves four.   Enjoy!