Double Chicken & Creamy Peppercorn Sauce

• Meanwhile, thinly slice carrot into half-moons. • Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

Little cooks: Have a go at crushing the peppercorns!

• Heat a large frying pan over medium-high heat with a drizzle of olive oil and the remaining butter. • Cook carrot, tossing occasionally, until just tender, 4-5 minutes. • Add baby spinach leaves and half the garlic paste and cook until fragrant and wilted, 1-2 minutes. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-6 minutes each side. • Transfer to a plate to rest.

TIP: Chicken is cooked through when it's no longer pink inside. TIP: Cook chicken in batches for the best results.

• Return frying pan to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlic paste until fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, scraping up any bits stuck to the bottom of the pan. Add light cooking cream and chicken-style stock powder. Cook, stirring, until thickened, 2-3 minutes. • Add any chicken resting juices. Season with pepper to taste. Remove from heat.