Creamy Lemon Chicken With Greens

Method:

• Lay chicken breast on a chopping board, cover with a sheet of baking paper and pound with a rolling pin to make them even thickness. Season with lemon and herb seasoning and cracked black pepper on both sides (you can add seasoning to the other side once you flip in the pan).
• Preheat a large frying pan on medium/high heat. Add olive oil and heat for 30 seconds. Add chicken fillets and cook each side for approx 5-6 minutes. If the chicken starts to burn on the outside, turn the heat down to low. Remove chicken and place on a plate.
• To the same pan, add olive oil and butter, let it melt. Add shallots and cook, stirring for 2-3 minutes until softened. Add the beans and asparagus and cook, tossing for 2 minutes. Then add garlic and toss through. Add cream and bring to the boil. Then reduce heat and let it thicken up for approx. 3-5 minutes. Add the spinach and fresh parmesan and stir through. Squeeze in fresh lemon juice.
• Place the chicken fillets back into the pan, push them down so most of the fillet is submerged in the sauce. Turn the heat down to low and cook for approx 5 minutes (or until chicken is heated/ cooked through). Add some lemon slices and serve.
• If the onion, greens or garlic seem like they are starting to burn, you can add a tablespoon of water or stock to the pan to stop this. Turn the heat down and continue cooking.