Chicken in Garlic Parsley Butter

• Meanwhile, halve, peel and chop the shallot into small pieces.
• Roughly chop the parsley (stalks and all).
• Peel and grate the garlic (or use a garlic press).
• Season the beef with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.

• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Add the broccoli to a lined baking tray, drizzle with oil, season with salt and pepper then toss to coat.
• Spread out in a single layer and roast on the middle shelf of the oven until tender, 10-15 mins.

• Place a pan over high heat with a drizzle of oil.
• Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
• Cook 1-2 mins more each side for medium. Cook for a further 1-2 mins each side for well-done.
• Remove from the pan and set aside to rest. IMPORTANT: Beef is safe to eat when browned on the outside.
• Return the pan to medium-high heat with a drizzle of oil.

NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side.

• Add the shallot to the pan and cook until softened, 4-5 mins. Add the garlic and cook for 30 secs.
• Add half a vinegar sachet (per 2P) and allow to evaporate. Add 1 tsp flour (per 2P) and mix well.
• Stir in 100ml water (per 2P) and the stock.
• Bring to the boil, lower the heat and simmer for 1-2 mins.
• Stir through parsley and 2 tbsp butter (per 2P). Simmer until thickened, 2-3 mins. Season to taste with salt and pepper.