Creamy Mustard Chicken

• Meanwhile, thinly slice carrot into rounds. • Roughly chop silverbeet. • Chop broccoli (including the stalk!) into small florets. Little cooks: Kids can help wash the veggies!

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and broccoli, stirring, until almost tender, 4-5 minutes. • Add silverbeet and cook until wilted, 2-3 minutes. • Transfer to a bowl and cover to keep warm.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper on both sides. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). • Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside.

• Return frying pan to low heat. • Add light cooking cream, wholegrain mustard (see ingredients) and chicken-style stock powder (see ingredients) and stir to combine. Simmer until slightly reduced, 1-2 minutes. • Add any chicken resting juices, then season to taste.