Creamy Garlic Chicken

Chop potatoes into quarters (or eighths if potatoes are large). Trim green beans. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. In the last 3-4 minutes of cooking add in broccoli and green beans to cook. Drain and separate the veg. Return the potatoes to the pot and mash with a fork, season with salt and pepper.

Pat the chicken breast dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add the butter. Once melted add the garlic and cook for 30 seconds. Add stock cream, 4.5 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan and season with salt and pepper.

Add the chicken and half the parsley back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the mash, green beans and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken breast and creamy garlic sauce. Garnish with remaining parsely.

Chop potatoes into quarters (or eighths if potatoes are large). Trim green beans. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. In the last 3-4 minutes of cooking add in broccoli and green beans to cook. Drain and separate the veg. Return the potatoes to the pot and mash with a fork, season with salt and pepper.

Pat the chicken breast dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add the butter. Once melted add the garlic and cook for 30 seconds. Add stock cream, 4.5 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan and season with salt and pepper.

Add the chicken and half the parsley back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the mash, green beans and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken breast and creamy garlic sauce. Garnish with remaining parsely.

Chop potatoes into quarters (or eighths if potatoes are large). Trim green beans. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. In the last 3-4 minutes of cooking add in broccoli and green beans to cook. Drain and separate the veg. Return the potatoes to the pot and mash with a fork, season with salt and pepper.

Pat the chicken breast dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add the butter. Once melted add the garlic and cook for 30 seconds. Add stock cream, 4.5 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan and season with salt and pepper.

Add the chicken and half the parsley back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the mash, green beans and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken breast and creamy garlic sauce. Garnish with remaining parsely.

Chop potatoes into quarters (or eighths if potatoes are large). Trim green beans. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. In the last 3-4 minutes of cooking add in broccoli and green beans to cook. Drain and separate the veg. Return the potatoes to the pot and mash with a fork, season with salt and pepper.

Pat the chicken breast dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add the butter. Once melted add the garlic and cook for 30 seconds. Add stock cream, 4.5 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan and season with salt and pepper.

Add the chicken and half the parsley back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the mash, green beans and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken breast and creamy garlic sauce. Garnish with remaining parsely.

Chop potatoes into quarters (or eighths if potatoes are large). Trim green beans. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. In the last 3-4 minutes of cooking add in broccoli and green beans to cook. Drain and separate the veg. Return the potatoes to the pot and mash with a fork, season with salt and pepper.

Pat the chicken breast dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add the butter. Once melted add the garlic and cook for 30 seconds. Add stock cream, 4.5 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan and season with salt and pepper.

Add the chicken and half the parsley back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the mash, green beans and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken breast and creamy garlic sauce. Garnish with remaining parsely.

Chop potatoes into quarters (or eighths if potatoes are large). Trim green beans. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.

Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. In the last 3-4 minutes of cooking add in broccoli and green beans to cook. Drain and separate the veg. Return the potatoes to the pot and mash with a fork, season with salt and pepper.

Pat the chicken breast dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.

To the same pan, add the butter. Once melted add the garlic and cook for 30 seconds. Add stock cream, 4.5 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan and season with salt and pepper.

Add the chicken and half the parsley back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.

Divide the mash, green beans and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken breast and creamy garlic sauce. Garnish with remaining parsely.