Seared Chicken With Chive & Parsley Sauce

INSTRUCTIONS

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1. Prep the vegetables. Peel and cut the potato into small pieces. Chop the green beans into pieces and finely slice the green cabbage. Finely chop the parsley and chives. If your chicken breasts are thick, then slice them in half horizontally to make thinner steaks.
2. Place the potatoes into a large saucepan of water, bring to the boil and cook until tender (about 15 minutes).
3. Heat a large frypan over medium high heat. Once hot add the light olive oil (or garlic infused oil if low FODMAP) and then your chicken steaks. Fry for 4 to 5 minutes per side until golden and cooked through. In the last couple of minutes of cooking add your crushed garlic (if using) and cook until fragrant.
4. While the chicken cooks make the parsley and chive sauce. In a small saucepan over medium heat, melt the butter. Once melted stir through the flour until well combined, it should go a little frothy but don’t let it brown. Slowly pour in the milk a splash at a time, stirring constantly until thickened. Once the sauce is thick remove from the heat and stir through the parsley and chives. Taste and season with salt as needed.
5. Once the chicken is cooked, place to one side. Stir fry the green beans for two minutes until tender, then add the cabbage and cook for a further 1 to 2 minutes.
6. Drain the potatoes and mash until smooth with the butter, milk and salt.
7. Slice the chicken and serve with the creamy mashed potatoes, stir-fried greens and parsley and chive sauce.