Chicken & Creamy Chive Sauce

While the chips are baking, cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic (see ingredients list), or use a garlic press. Finely chop the chives.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.

TIP: If your pan is getting crowded, cook in batches for the best results!

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli, season with salt and pepper and cook, stirring, until just tender, 6-7 minutes. Add the baby spinach leaves and garlic and cook until wilted and fragrant, 1 minute. Transfer to a plate.

TIP: Add a dash of water to the pan to help speed up the cooking process.

Return the frying pan to a medium-low heat and add the pure cream (see ingredients list), chives and chicken stock (1/2 sachet for 2 people / 1 sachet for 4 people). Cook, scraping up any meaty bits from the pan, until slightly thickened, 5-6 minutes. Season to taste.

TIP: Add any chicken resting juices to the sauce for extra flavour!