This is a super easy, quick throw-together meal that turns out perfectly every time.

Serves 4

Ingredients:

2 boneless, skinless chicken breasts

1/2 cup fresh lemon juice

2 garlic cloves, crushed

1 ts dijon mustard

1/2 cup chicken broth

1 TBS all purpose flour

1/2 cup thickened cream

1 TBS each finely chopped parsley & rosemary

50 grams unsalted butter

1 TBS olive oil

salt & pepper to taste

400g fresh pasta

Method:

Cook pasta according to packet instructions.

Meanwhile, slice chicken lenthways, so you have four thin breaksts.

Add olive oil to a pan, on medium – high heat.

Once oil begins to shimmer, add chicken to pan & sear on both sides.

While the chicken is cooking, whisk the broth, lemon juice, garlic, flour, mustard & cream togeter in a jug.

Once the chicken is cooked, remove from pan & set aside.

Add the butter to the pan & once melted, add the sauce.

Cook the sauce for 2-3 minutes, thickening slightly.

Once the sauce has thickened slightly, reduce heat to medium-low & add the chicken back to the pan.

Cook for a further 8-10 minutes, until chicken is cooked through.

To serve, top pasta with chicken, spoon over sauce, & garnish with chopped fresh herbs, & a squeeze of lemon.

Enjoy!