Chicken Piccata

• While the potatoes cook, cut the broccoli into florets (little trees). Halve any large florets.
• Pop onto a separate lined baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Set aside.
• Halve and peel the onion. Chop one half (double for 4p) into small pieces. 
• Peel and grate the garlic (or use a garlic press).
• Finely chop the parsley (stalks and all).

• Place each chicken breast between two sheets of cling film and bash with a rolling pin until 2cm thick. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Add 3 tbsp flour (double for 4p) to a large bowl with a pinch of salt and pepper. 
• Toss the chicken in the flour to evenly coat.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

• When the potatoes have 15 mins of cooking time left, place the broccoli on the middle shelf of the oven and roast until slightly crispy, 12-15 mins.
• While everything cooks, place a pan over medium-high heat with a good glug of oil. 
• Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle. 
• Transfer to a chopping board, cover and allow to rest.

• Return the pan to medium heat with a drizzle of oil. 
• Add the chopped onion and cook until softened, 3-4 mins. Add the garlic and parsley and cook for 1 min more. 
• Pour in the vinegar and allow to evaporate. Add 75ml water (double for 4p) and chicken stock powder.
• Bring to the boil and stir to dissolve the stock.
• Lower the heat and vigorously stir in 2 tbsp butter (double for 4p) until melted and combined.