Chicken Piccata in Buttery Garlic Sauce

Meanwhile, cut the broccoli into florets (like small trees), halving any large ones. Pop them onto another baking tray. Drizzle with oil, season with salt and pepper, then set aside.

Halve, peel and chop the shallot into small pieces.  Finely chop the parsley (stalks and all).

Peel and grate the garlic (or use a garlic press).

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. Put the flour in a medium bowl with a good pinch of salt and some pepper and mix together.

Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop the broccoli on the middle shelf of your oven and roast until tender and golden brown, 12-15 mins. 

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a board, cover with foil and allow to rest.

Return your (now empty) frying pan to medium heat with a drizzle of oil.

Add the shallot and cook until softened, 4-5 mins. Add the garlic and cook for 30 secs. Pour in the apple cider vinegar and allow it to evaporate. Add the water (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 1-2 mins.

Stir through the butter (see pantry for amount) and parsley until melted. Simmer until thickened, 2-3 mins. Remove from the heat.