Chicken palliards with basil cream sauce

Instructions

1. 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.
2. 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.
3. 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.