Seared Chicken & Cranberry Sauce

• Meanwhile, thinly slice carrot into sticks. Roughly chop baby spinach leaves. Thinly slice brown onion. Finely chop garlic. Pick and roughly chop rosemary. • In a small heatproof bowl, add dried cranberries and cover in boiling water. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, tossing, until tender, 4-5 minutes. • Add garlic and spinach and cook until fragrant and wilted, 1 minute. Season. • Transfer to a bowl and cover to keep warm.

• Meanwhile, in a medium bowl, combine chicken steaks, garlic & herb seasoning and a drizzle of olive oil. Season. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.

• While chicken is resting, return frying pan to medium-high heat with a drizzle of olive oil and the remaining butter. Cook onion, stirring regularly until softened, 3-4 minutes. • Meanwhile, drain cranberries. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar, rosemary, cranberries and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat. Stir in any chicken resting juices and season.