Chicken palliards with basil cream sauce
Raw skinless chicken breast
140 g, fat trimmed, quartered
½ bunch(es), halved
10 g, (2 stalks), leaves picked
100 g, (2 chat baby)
½ medium, sliced
Sugar snap peas
60 g, trimmed
1 x 3 second spray(s)
- Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook chicken for 2 mins each side or until browned.
- Add the cream, broccolini and basil stalks to pan, reduce heat and simmer, uncovered, for 4-5 mins or until sauce has thickened slightly and chicken is cooked. Remove basil leaves from stems and toss leaves through sauce.
- Meanwhile, boil, steam or microwave potatoes, carrot and sugar snap peas separately until tender. Season with salt and freshly ground black pepper. Serve chicken with vegetables.