Roast Chicken Breast and Peppercorn Sauce

While the potatoes roast, halve, peel and thinly slice the shallot. Trim the bottom 2cm from the asparagus and discard.

Pop the Tenderstem® broccoli and asparagus onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside.

In a large bowl, add the chicken breasts, lemon & herb seasoning, a drizzle of oil and pinch of salt and pepper. Rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

If you'd prefer to boil your green veg, cut the broccoli and asparagus into thirds. Boil in step 4 whilst the sauce reduces for 3-4 mins, until tender.

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

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, transfer the chicken to the baking tray alongside the veg and roast on the middle shelf of your oven until the veg is tender and chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Return the (now empty) chicken pan to medium heat with a drizzle of oil (no need to clean).

Once hot, add the shallot and stir-fry until softened, 3-4 mins. Add the cracked black pepper and cider vinegar, then allow the vinegar to bubble away.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.

Lower the heat, then mix in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.

When the potatoes have 5 mins remaining, remove the tray from the oven and sprinkle over the Parmigiano Reggiano.

Return to the oven and bake until golden and the cheese has melted, 5 mins.

When the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.