Double Chicken & Creamy Chive Sauce

While the wedges are roasting, thinly slice the zucchini into half-moons. Thinly slice the carrot into half-moons. Finely chop the garlic. Finely chop the chives.

Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Repeat with the remaining chicken, then season on both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.

TIP: Cook in batches for the best results!

Return the frying pan to a medium-high heat, with another drizzle of olive oil, if needed. Add the zucchini and carrot. Season, then cook, stirring, until just tender, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.

Return the frying pan to a medium-low heat. Add the light thickened cream, chives and chicken-style stock powder. Cook, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste.

TIP: Add any chicken resting juices to the sauce for extra flavour!