Butter & Garlic Chicken

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. In the last 5 minutes of potato cooking time, place a steamer basket or colander on top of the saucepan and add the broccoli and the zucchini. Cover with a lid and steam the vegetables until tender. Drain and set aside in a bowl covered with foil to keep warm. Return the potato to the saucepan.

Add 1/2 of the butter, the milk and good pinch of salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Set aside and cover with a lid to keep warm.

While the potato is cooking, place the flour in a medium bowl and season with a pinch of salt and pepper. Add the free-range chicken breast and toss to coat in the flour. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once hot, add the coated chicken breast and cook for 2 minutes on each side, or until browned. Transfer the chicken to the oven tray lined with baking paper and place in the oven to bake for 14 minutes, or until cooked through. TIP: The chicken is cooked when it is no longer pink inside.

Heat a drizzle of olive oil in the pan and add the brown onion. Cook for 4 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the vinegar and allow it to evaporate, then pour in the water (check the ingredients list for the amount) and crumble in the chicken stock cube. Stir to dissolve the stock cube and bring to the boil. Add the remaining butter and whisk vigorously. TIP: Whisking the ingredients allows them to combine nicely. Remove the pan from the heat and stir through the parsley.