Grilled Chicken with Black Pepper Sauce

A plated dinner built around a mustard and lemon marinated grilled chicken breast, finished with a glossy, peppery cream sauce.

Ingredients

Marination

• 1 Chicken breast
• 1 tbsp Mustard paste
• 1 tbsp Lemon juice
• 1 tbsp Oil
• To taste Salt
• To taste Black pepper
• 1 tbsp Chopped garlic

Sauce

• 1 tbsp Chopped garlic
• 1 tbsp Demi-glaze powder
• 1 cup Water
• 1.5 tbsp Freshly ground black pepper
• 1 to 2 tbsp Cream
• To taste Salt

Vegetables

• 1 tbsp Oil
• 1 tsp Chopped garlic
• 80 g Carrots, diagonally cut
• 80 g Broccoli
• 80 g Zucchini, diagonally cut
• To taste Salt and pepper
• Pinch Oregano

Mashed potatoes

• 1 Medium potato
• 1 tbsp Butter
• 1 tbsp Cream
• To taste Salt and white pepper

Method

1. Marinate the chicken Combine all marination ingredients in a bowl, coat the chicken, and marinate for at least 30 minutes.
2. Grill Cook the marinated chicken on a grill pan until done through.
3. Blanch the vegetables Blanch the carrots, broccoli, and zucchini.
4. Stir-fry Heat oil and garlic in a saucepan, add the blanched vegetables and seasonings, and stir-fry on high heat.
5. Make the mash Peel, cut, and boil the potato until soft. Pass it through a ricer, then whisk in cold butter, cream, and seasonings until smooth.
6. Build the sauce Whisk the demi-glaze powder into the water. Sauté the chopped garlic in oil over medium heat, add the demi-glaze mixture, and reduce to the desired thickness. Stir in the cream vigorously until smooth.
7. Plate Plate the chicken over or beside the mash and vegetables, pour over the sauce, and garnish with chopped parsley or chives.