Place the chicken breasts on a chopping board, cover with a sheet of baking paper and pound with a rolling pin to make them even in thickness. Season both sides of the chicken with the lemon and herb seasoning and some cracked black pepper.

Heat a large frying pan over medium–high heat. Add 2 tablespoons of the olive oil and warm for 30 seconds. Add the chicken and cook for 5–6 minutes each side. If the chicken starts to burn, turn the heat down to low. Remove the chicken and set aside.

To the same pan, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the shallot and cook, stirring, for 2–3 minutes until softened. Add the beans and asparagus and cook, tossing, for 2 minutes. Then add the garlic and toss through. 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.

Add the cream to the pan and bring to the boil. Reduce the heat and simmer for 3–5 minutes to thicken up. Stir through the spinach and parmesan. Squeeze in the lemon juice and season to taste.

Return the chicken breasts to the pan and push them down so they are mostly submerged in the sauce. Cook over low heat for a final 5 minutes (or until the chicken is cooked through). Add some lemon slices and serve.