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Garlic butter chicken and vegies
![difficulty]()
Difficultyeasy![]()
4 portions
- 520 g uncrumbed chicken breast schnitzels
- 80 g Flora margarine
- 4 garlic cloves crushed
- 1 bunch broccolini trimmed halved
- 150 g (1 cup) frozen peas
- 2 zucchini sliced
- 2 tablespoons baby basil leaves
- Season chicken well. Melt 20g of Flora 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.
- Heat remaining Flora 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.
- Slice the chicken and divide among serving dishes with the vegetables. Scatter over the basil leaves and serve with freshly ground black pepper.
