Chicken & Creamy Chive Sauce

While the potato is roasting, cut the broccoli into small florets. Thinly slice the carrot (unpeeled) into rounds. Finely chop the garlic (see ingredients). Finely chop the chives.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Heat a drizzle of olive oil in a large frying pan over a mediumhigh heat. Season the chicken on both sides with salt and pepper. Cook the chicken until cooked through, 3-5 minutes on each side (depending on thickness). Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli, carrot and a splash of water and cook until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.

Return the frying pan to a medium-low heat and add the light cooking cream, chives and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste. TIP: Add any resting juices from the chicken to the sauce for extra flavour! If you prefer a thinner sauce, add more water until it has your desired consistency.