Golden Chicken & Creamy Pepper Sauce

• Meanwhile, thinly slice carrot into half-moons. 
• Trim baby broccoli, halving any thicker stalks 
lengthways.
• Finely chop garlic.
• Place your hand flat on top of each chicken 
breast and slice through horizontally to make  
two thin steaks. 

• 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 half the garlic and cook until fragrant,  
1-2 minutes. Season to taste 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. 

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