Pan-Fried Garlic Butter Chicken Breast

Peel and grate the garlic (or use a garlic press). Halve, peel, and chop the shallot into small pieces.

Roughly chop the parsley (stalks and all).

Cut the tomato into 1cm chunks. Add the tomato chunks to a medium bowl with half the apple cider vinegar, a drizzle of oil and the sugar for the dressing (see pantry for amount). Season with salt and pepper. Set aside for now.

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 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins 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 rest for a couple of mins.

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

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

Pour the remaining apple cider vinegar into the pan and allow it to evaporate, 30 secs. Pour in the water for the sauce (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 and parsley until the butter is melted. Simmer until the sauce is thickened, 2-3 mins.