Chicken & Creamy Peppercorn Sauce

While the potato is cooking, cut the broccoli (see ingredients) into small florets, then roughly chop the stalk. Thinly slice the carrot into half-moons. Finely chop the garlic. Crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil and the remaining butter. Cook the broccoli and carrot with a splash of water, tossing, until just tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl. Cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken on both sides with salt. Cook the chicken, in batches, until cooked through, 3-5 minutes each side. Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the crushed peppercorns and remaining garlic until fragrant, 30 seconds. Reduce the heat to low, then add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the pure cream (see ingredients) and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Cook, stirring, until the peppercorn flavour has infused and the sauce has thickened, 5-6 minutes. Stir through any chicken resting juices.