Seared chicken fillet

Updated at: Thu, 17 Aug 2023 05:31:56 GMT

Step 1

Preheat your oven to 220ºC/200ºC fan/gas mark 7. Heat a medium frying pan on medium-high heat with a drizzle of oil. Sear the chicken for 3 mins on each side. Season with salt and pepper. Transfer to a lightly oiled, lined baking tray. Roast until cooked, 10-12 mins. Keep the pan for later, no need to clean. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Step 2

Meanwhile, cut the broccoli into small florets. Trim the green beans. Peel and grate the garlic (or use a garlic press). Spread out the broccoli and beans on opposite sides of a large baking tray, drizzle with oil and season with salt and pepper. Scatter over half of the garlic and toss to coat the veg. Roast in the oven on the middle shelf until golden, 8-10 mins.

Step 3

While the broccoli and beans cook, thinly slice the mushrooms.

Step 4

Heat the chicken frying pan on medium-high heat with a drizzle of oil. Add the mushrooms and fry until softened, 4-5 mins, stirring occasionally. Add the remaining garlic for the last min.

Step 5

Next, reduce the heat to medium-low, then add the creme fraiche, chicken stock paste and water (see ingredients for amount). Bring to a simmer and season with salt and pepper. Cook until slightly thickened, 2-4 mins.

Step 6

Slice the chicken widthways into 1cm slices and fan out onto the plates. Next, add the broccoli and green beans and cover the chicken in the creamy mushroom sauce.

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