Garlic Butter Chicken & Vegetables

Step 1: Season chicken well and then melt 20g of the butter in a non-stick heavy-based frying pan over medium-high heat and cook the chicken for 2-3 minutes each side or until golden and then transfer to a plate and cover to keep warm.

Step 2: Heat remaining butter in the pan and cook the garlic for 30 seconds and then add the vegetables and cook, stirring, for 2-3 minutes until vegetables are tender and then return chicken to the pan to heat through.

Step 3: Slice the chicken and divide among serving dishes with the vegetables and scatter over the basil leaves and serve with freshly ground black pepper.

Step 4: TIP - If you can’t find uncrumbed chicken schnitzel, butterfly chicken breast fillets, or try turkey breast fillets instead.