Seared Chicken & Parsley Brown Butter Sauce

• Cook potato in boiling water for 12-15 minutes. When the potato has 7-8 minutes cook time remaining, place a colander or steamer basket on top of the saucepan, then add carrot and baby broccoli. • Cover with a lid and steam until veggies are tender and potato can be easily pierced with a fork. • Transfer carrot and baby broccoli to a medium bowl, season to taste and cover to keep warm. • Drain potato, then return to the saucepan. Add the milk and butter (for the mash). Mash until smooth. Season to taste and cover to keep warm.

Little cooks: Get those muscles working and help mash the potatoes!

• While the veggies are steaming, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine herb & mushroom seasoning and a drizzle of olive oil. Add chicken and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until browned, 2-3 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken will finish cooking in step 5!

• Add butter (for the sauce) to the pan and cook for 2-3 minutes or until beginning to brown and chicken is cooked through. • Add garlic and cook until fragrant, 1-2 minutes. • Remove the pan from heat, then add parsley, lemon zest and a squeeze of lemon juice. Season with salt and pepper and turn chicken to coat.