Prep Time: 10 mins

Cook Time: 20 mins

Servings: 4

GF

INGREDIENTS

• 2 large chicken breasts, halved horizontally (700-800g)

• salt & pepper

• 2 tsp olive oil

• 6 garlic cloves, crushed (approx 1 1/2 Tbsp)

• 2 Tbsp unsalted butter

• 1/2 cup chicken stock

• 1 Tbsp dried Italian herbs

• 300ml thickened cream

• 1/3 cup parmesan, grated

• 1 tsp fresh lemon juice (optional)

To Serve

• 1 Tbsp finely chopped flat leaf parsley, for garnish

• mashed potato & steamed green beans

METHOD

Prep

• If serving with mashed potato & green beans, trim & wash the beans, start prepping the potatoes and once they’re in the pot, cooking- start prepping the chicken

• Slice chicken breasts in half, horizontally with a sharp knife and season with salt and pepper

• Crush garlic cloves, grate parmesan, juice lemon (if using) and finely chop parsley

Cook

1. Heat oil in a large frypan over medium high heat and cook the 4 chicken breast pieces for about 4 minutes on each side or until golden brown and cooked through then transfer from the pan to a plate and set aside.

2. Turn heat down to medium low and give the pan a quick wipe with a paper towel if there’s excess oil.

3. Add butter and once melted add crushed garlic and cook, stirring for 1 minute (don’t allow to burn).

4. Add in the chicken stock and Italian herbs then bring to a gentle simmer. Add cream, parmesan and lemon juice (if using) and stir until the parmesan melts.

5. Add the chicken back into the pan and simmer for another couple of minutes or until sauce thickens a little. Serve chicken over mashed potato with steamed green beans. Spoon over the creamy sauce and garnish with fresh parsley.

NOTES

• Mashed Potato: I peel 1.2 kg of potatoes, cut them into quarters then transfer them to a medium pot filled with water (salt generously). I then bring the water to boil, cook until very tender, drain in a colander then mash with 3 Tbsp of unsalted butter, about 1/3 cup room temp/warm milk (add more as needed) and salt to taste.

• Beans: Steam for about 5 minutes or until tender but still bright green. Season with salt, pepper and butter or a drizzle of olive oil.

• Chicken stock: I used 1/2 a crumbled stock cube and 1/2 cup water. I always keep the other half handy just in case I feel it needs a little extra oomph.

• Chicken: If your chicken pieces are quite uneven in thickness, you may want to pound them flat with a mallet or rolling pin (cover with baking paper), to ensure consistent cooking time.

• Sauce: If you’d like a thicker sauce- stir in a cornflour slurry (1 tsp cornflour mixed with 1 tsp water) at step 5 then let it simmer for a couple of minutes. It may be easier to remove the chicken for this.

• Lemon juice: I like the acidity this small amount of lemon adds to the dish but it’s not essential.

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