Chicken & Creamy Chive Sauce

While the wedges are roasting, cut the broccoli (see ingredients list) into small florets and roughly chop the stalk. Finely chop the garlic (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 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! TIP: Chicken is cooked through when it's no longer pink inside.

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, tossing, until just tender, 4-5 minutes. Add the garlic and baby spinach leaves and cook until fragrant and wilted slightly, 1 minute. Transfer to a plate and cover to keep warm.

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 with salt and pepper.

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