Herby Breaded Chicken Breast and Garlic Butter Sauce

When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, put a large saucepan of water on to boil with 0.5 tsp salt.

Chop the potatoes into 2cm chunks (peel first if you prefer). 

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

While the potatoes cook, trim the green beans. Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat with a drizzle of oil. 

Once the oil is hot, add the green beans and broccoli to the pan. Stir-fry until starting to char, 2-3 mins. Stir in half the garlic, then turn the heat down to medium and cook for 1 min more. Add a splash of water and immediately cover with a lid or some foil.

Cook until the veg is tender, 4-5 mins. Transfer to a bowl and cover to keep warm. 

Meanwhile, halve, peel and chop the shallot into small pieces. 

Return the (now empty) pan on medium-heat with a drizzle of oil. 

Add the shallot and cook until softened, 4-5 mins. Add the remaining garlic and cook for 30 secs.

Pour in the cider vinegar and allow it to evaporate. Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins.

Stir in the butter (see pantry for amount) until melted, then remove from the heat. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the hard Italian style cheese.