Chicken Piccata & Roasted Veggies

While the veggies are roasting, finely chop the eschalot. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves.

Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a large bowl, combine the plain flour, sweet mustard spice blend, the salt and a pinch of pepper. One at a time, coat each chicken steak in the flour mixture, making sure each one gets a good coating on both sides. Transfer to a plate.

In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until cooked through, 3-5 minutes each side. Transfer a plate to rest. TIP: If your pan is getting crowded, cook in batches for the best results!

While the chicken is resting, return the pan to a medium heat with a drizzle of olive oil. Add the eschalot, garlic and 1/2 the parsley and cook until softened and fragrant, 2-3 minutes. Crumble in 1/2 a chicken stock cube and add the water. Bring to the boil then add the butter. Mix with a whisk or fork until combined and slightly thickened, 1-2 minutes. Remove from the heat. TIP: Add any resting juices to the sauce for extra flavour!