Fillet the chicken breasts

Cup of Yum
1. Lay your chicken breast flat on a cutting board.2 large chicken breasts
2. Use a large sharp knife to cut sideways through the breast.
3. Continue to cut through the chicken breast, keeping the knife flat and parallel to the cutting board.
4. Carefully cut through until you have two plump cutlets.
5. Repeat with the second chicken breast.

For the marinade

1. Mix the olive oil, smashed garlic, mustard, salt and pepper together in a ziplock bag or large nonmetallic bowl.¼ cup / 60 ml olive oil5 cloves garlic1 tbsp mustard1 tsp salt½ tsp freshly ground black pepper
2. Add the filleted chicken breasts and set aside. These can marinate for at least 10 minutes but up to 24 hours.

To cook the dish

1. Place a large non-stick pan or cast-iron skillet over medium-high heat.
2. Remove the chicken breasts from the marinade and pat dry with kitchen paper.
3. Once the pan is hot, add the oil, then add the chicken breast fillets in a single layer and cook for 3 minutes on each side.1 tsp olive oil
4. Remove the fillets to a plate and tent with foil.
5. In the same skillet, add the vegetables, chopped garlic and broth.2 cups / 350 g broccoli florets1 cup / 150 g frozen peas1 cup / 150 g green beans 5 cloves / 5 garlic ⅓ cup / 80 ml chicken broth/stock
6. Cook over medium-low heat, until the broth has just evaporated and the veggies are tender-crisp (see note 2)
7. Return the chicken, plus any juices that have collected, to the pan, then add in the butter.⅓ cup / 75 g butter
8. Allow the butter to melt, spooning it over the chicken and vegetables and serve garnished with basil.