Pan-Fried Chicken & Creamy Dill Sauce

While the potato is cooking, trim the ends of the broccolini (about 3cm). Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Finely chop the dill. Slice the lemon (see ingredients list) into wedges. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the broccolini, carrot and then a splash of water and cook, tossing, until just tender, 5-6 minutes. Add 1/2 the garlic and cook, tossing, until fragrant, 1 minute. Season with salt and pepper and transfer to a bowl. Cover and aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken on both sides with salt, then add to the pan. Cook until cooked through, 3-5 minutes each side. Transfer to a plate to rest.

TIP: The chicken is cooked through when it's no longer pink inside.

Return the pan to a low heat with a drizzle of olive oil. Add the remaining garlic and cook, stirring, until fragrant, 1 minute. Add the light thickened cream, crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people), dill and any resting juices from the chicken and cook until warmed and infused with dill flavour, 1-2 minutes. Season to taste with salt and pepper and a squeeze of lemon juice.