"Marry Me" Creamy Chicken

• Meanwhile, trim green beans and baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • 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 and cook, 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 thickened cream, chicken stock pot (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.