"Marry Me" Chicken & Bacon Chat Potatoes

• Meanwhile, trim green beans and baby broccoli, 
halving any thicker stalks.
• Slice lemon into wedges.
• Finely chop garlic.
• Roughly chop parsley and semi-dried tomatoes.

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• Cook baby broccoli and green beans, tossing, until 
tender, 5-6 minutes.
• Add half the garlic and a generous squeeze of 
lemon juice and cook until fragrant, 1 minute.
• Transfer to serving plates, season to taste and cover 
to keep warm. 
TIP: Add a dash of water to the pan to help speed up the 
cooking process.  

• Meanwhile, place your hand flat on top of each 
chicken breast and slice through horizontally to 
make two thin steaks.
• In a medium bowl, combine herb & mushroom 
seasoning and a drizzle of olive oil. Add chicken, 
turning to coat.
• Wipe out frying pan and return to medium-high heat 
with a drizzle of olive oil. Cook chicken steaks until 
cooked through, 3-6 minutes each side (cook in 
batches if your pan is getting crowded). Transfer to 
serving plates. 
TIP: Chicken is cooked through when it is no longer pink 
inside.

• Wipe out frying pan and return to medium-high heat 
with a drizzle of olive oil.
• Cook semi-dried tomatoes and the remaining 
garlic until fragrant, 1-2 minutes.
• Stir in light cooking cream, stock concentrate 
(see ingredients) and a splash of water and 
simmer, until slightly reduced, 1 minute.
• Remove from heat, then add chopped parsley, 
stirring to combine. Season with pepper.