Ingredients

• ½ chicken breast
• skinless
• 2 tbsp olive oil
• 1 tbsp chopped chervil
• salt and freshly ground black pepper
• 100g/3½oz purple sprouting broccoli
• ½ lemon
• juice only
• sprig fresh dill
• to garnish

Directions

• Using a meat tenderiser or the base of a heavy saucepan
• put the chicken breast on a chopping board and flatten out to 1cm/½in thickness.
• Place the chicken in a small glass bowl with one tablespoon of the olive oil and the chervil. Season with salt and freshly ground black pepper.
• Bring a pot of salted water to the boil
• add the broccoli and cook for one minute. Drain and immediately rinse under cold water. When it has cooled
• drain again and dry off with kitchen towel.
• Heat a griddle pan until hot. Place the chicken on the pan and cook for 3-4 minutes on each side
• or until cooked through.
• Toss the broccoli in the remaining one tablespoon of olive oil and place in the hot griddle pan. Cook for 1-2 minutes
• or until tender.
• To serve
• arrange the broccoli on a plate and top with the chicken. Squeeze over the lemon juice and garnish with dill.