Ingredients

• 1 chicken breast
• skinned and flattened with a meat mallet
• 2 tsp plain flour
• seasoned with salt and freshly ground black pepper
• 1 tbsp butter
• melted
• ½ lemon
• 1 tbsp chopped fresh parsley
• to serve
• lemon wedges
• to serve
• ½ butternut squash
• peeled and chopped
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• 1 tbsp butter
• 1 tbsp olive oil
• 3 spring onions
• finely chopped
• 125g/4½oz curly kale
• chopped
• 3 tbsp white wine
• 1 tsp dried chilli flakes
• salt and freshly ground black pepper

Directions

• To make the lemon chicken
• roll the chicken in the seasoned flour.
• Melt the butter in a frying pan
• add the floured chicken
• squeeze over half the juice from the lemon and cook for 2-3 minutes.
• Turn over
• squeeze over the rest of the lemon and cook for 2-3 minutes or until the chicken is cooked through. Remove from the pan and keep warm.
• To make the butternut squash mash
• boil the squash in salted water until soft.
• Drain and blend in a food processor with the double cream
• salt and freshly ground black pepper.
• Melt the butter in a frying pan
• add the blended butternut squash and sauté for 1-2 minutes.
• To make the spicy curly kale
• heat the olive oil in a sauté pan and add the spring onions.
• Cook gently until softened slightly
• add the curly kale and cook for another minute
• stirring frequently.
• Add the white wine
• chilli flakes
• salt and freshly ground black pepper and leave to cook for 5 minutes or until all the liquid has been absorbed.
• To serve
• place a pile of butternut squash mash onto a large plate
• top with the lemon chicken and spoon the spicy curly kale onto the side. Sprinkle with chopped parsley and serve with wedges of lemon.