We’ve paired succulent chicken with a creamy dill sauce to keep things super simple tonight. With a delicious mash and crisp veggies as the perfect sidekicks, you’ve got a classic meal that’s easy to love.
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vegetable stock powder
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic. Finely chop the dill. 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 with a drizzle of olive oil. Add the broccoli, carrot and a splash of water and cook, tossing, until just tender, 5-6 minutes. Add 1/2 the garlic and cook, tossing, until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and 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. When the oil is hot, cook the chicken 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 low heat with a drizzle of olive oil. Add the remaining garlic and cook, stirring, until fragrant, 1 minute. Add the longlife cream (see ingredients), vegetable stock powder, dill and any chicken resting juices and cook until warmed and infused with dill flavour, 1-2 minutes. Season to taste.
Slice the chicken. Divide the mashed potato, chicken and garlic veggies between plates. Spoon over the creamy dill sauce.