[Superstar] NZ Seared Chicken, Haloumi & Garlic-Brown Butter Sauce

• While potato is cooking, thinly slice brussels sprouts and garlic. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Add diced bacon and cook, breaking up with a spoon, until slightly golden, 2-3 minutes.
• Add brussels sprouts, tossing, until tender, 3-4 minutes.
• Add baby leaves and half the garlic, and cook, until fragrant, 1 minute.
• Tranfer to serving plates, season and cover to keep warm. 

• Meanwhile,cut haloumi into 1cm slices. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to plates with veggies and set aside. 

• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). 
• In the last minute of cook time, sprinkle over lemon pepper seasoning, turning chicken to coat. Transfer to a plate. 
• Wipe out frying pan and return to medium heat with half the butter and cook until beginning to brown 1-2 minutes. Add the remaining garlic and cook, until fragrant 1 minute. 

TIP: The chicken is cooked when it is no longer pink inside.

• Return potatoes to saucepan, add the salt and the remaining butter, tossing potatoes to coat. 
• Season generously with pepper. 

TIP: Add a splash of water if the potato looks dry!