Chicken Piccata

Put the broccoli florets on another baking tray and drizzle with oil. Season with salt and pepper then set aside. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all).

Pop each chicken breast between two sheets of clingfilm and bash with a rolling pin or a frying pan until 2cm thick all over. Put the flour in a mixing bowl with a pinch of salt and pepper. Mix together. Lay each chicken breast individually in the bowl and coat in the flour, making sure each one gets a good coating on both sides. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Heat a good glug of oil in a frying pan on medium-high heat. Once hot, lay in the chicken. Cook for 5-6 mins on each side, until golden brown and cooked through. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Transfer to a chopping board and leave to rest, covered with foil. In the final 10 mins of the carrot and potato cooking time, put the broccoli on the middle shelf of your oven and roast until crispy.

Don't wash your frying pan, simply return it to medium heat. Add a little more oil and cook the shallot until softened, 4 mins. Add the garlic and parsley. Cook for 1 minute more. Pour in the white wine vinegar and allow it to evaporate. Add the water (see ingredients for amount) and stock powder. Bring to the boil and stir to dissolve the stock powder. Lower the heat and stir in the butter until combined.