Seared Chicken & Sour Cream Sauce

While the potato is cooking, thinly slice the carrot into sticks. Cut the broccoli (see ingredients) into small florets, then roughly chop the stalk. In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the chicken breast strips and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccoli, tossing, until tender, 4-6 minutes. Add 1/2 the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl and cover to keep warm.

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

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken strips until browned and cooked through, 3-4 minutes each side.

Reduce the heat to medium, then add the garlic paste and remaining butter and cook until fragrant, 1 minute. Remove from the heat, then add the sour cream and stir to combine.