Ingredients

The following ingredients have 4 Servings
  • 2 large chicken breasts (about 2 pounds) (butterflied (see notes for notes))
  • 5 tbsp unsalted butter
  • 4 garlic cloves (crushed)
  • 1 bunch broccolini (trimmed and halved)
  • 2 zucchini (sliced)
  • 2 tbsp parmesan cheese (grated)
  • 2 tbsp baby basil leaves (torn)
  • lemon wedges to serve
  • salt and pepper to taste
  • handful chopped nuts (for serving (optional))

Instruction

  • Season the butterflied chicken breasts well on both sides with salt and pepper. 
  • Melt 2 tbsp of butter in a large heavy-based frying pan over medium heat. Add the chicken and cook for about 2-3 minutes on each side, until golden. Remove from the saucepan, transfer to a plate and cover to keep warm.
  • Place the rest of the butter in the same saucepan and melt. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant. Add in the broccolini and zucchini and cook for about 3 minutes until tender but still crispy. Return the chicken to the pan and heat everything through.
  • Remove the chicken from the pan, slice, and place onto serving plates with the vegetables. Scatter over the basil leaves and parmesan and give everything a good squeeze of fresh lemon juice. Enjoy