- 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
- 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.