Recipe Instructions:
Ingredients
520g uncrumbed chicken breast schnitzel
80g butter
4 garlic cloves, crushed
1 bunch broccolini, trimmed, halved
150g (1 cup) frozen peas
2 zucchini, sliced
2 tbsp baby basil leaves
Methods
Step 1
Season chicken well. Melt 20g of the butter in a non-stick heavy-based frying pan over medium-high heat. Cook the chicken for 2-3 minutes each side or until golden. Transfer to a plate and cover to keep warm.
Step 2
Heat remaining butter in the pan. Cook the garlic for 30 seconds. Add the vegetables and cook, stirring, for 2-3 minutes until vegetables are tender. Return chicken to the pan to heat through.
Step 1
Season chicken well. Melt 20g of the butter in a non-stick heavy-based frying pan over medium-high heat. Cook the chicken for 2-3 minutes each side or until golden. Transfer to a plate and cover to keep warm.
Step 2
Heat remaining butter in the pan. Cook the garlic for 30 seconds. Add the vegetables and cook, stirring, for 2-3 minutes until vegetables are tender. Return chicken to the pan to heat through.
