Pan-Fried Chicken Breast

Boil the sweet potato for around 10-15 mins or until soft. Lift the potatoes from the water once done and keep the water for the broccoli.

Meanwhile sandwich your chicken breasts between two sheets of clingfilm. Whack the breasts with a rolling pin or the base of a saucepan until they are just under 1cm thick.

Add 2 tbsp of olive oil to a non-stick frying pan on medium-high heat. Season both sides of your chicken with a good pinch of salt and pepper. Cook in batches of two in the pan for 7 mins on each side or until cooked through. Once cooked, keep these warm in the oven. Tip: Do not wash up your pan as we’ll use it to make your sauce tastier later.

Once your potatoes are cooked and removed from the water, cook the broccoli in the same water (if you need to top it up a little bit that’s ok). Cook for a few mins and then remove from the water (but save some water for your sauce!). Mash the sweet potatoes with a good pinch of salt and pepper. Stir through a tsp of butter (if you have some) or a tbsp of crème fraîche.

To make your sauce put your used pan back on medium-high heat. Once it gets hot add 300ml of the water from the broccoli and stir in the stock pot. Once the sauce reduces by half, take it from the heat and let it cool for 2 mins. Stir through your crème fraîche.

Tip: If you want to spice up your sauce, crush 2 tsp of black peppercorns in a pestle and mortar. If you don’t have a pestle and mortar you can put them in clingfilm and whack them with a pan. Add the crushed peppercorns to your sauce at the same time as the stock.