Parmesan Chicken with Baby Roasties and Broccoli Salad

Steps

1. oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper.
2. Toss potatoes and oil on prepared tray and season with salt. Bake for 25-30 minutes, until golden and tender. Turn once to ensure even cooking. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks
3. Lightly dust chicken in seasoned flour to coat, shaking off any excess. Heat a drizzle of oil in a large fry-pan on medium-high heat. Add butter and chicken and cook for 2-3 minutes each side, until just cooked through. Set chicken aside on a plate.
4. Return same pan to medium heat with a drizzle of oil. Cook garlic for about 30 seconds, until fragrant. Add stock and bring to a boil, using a spatula or wooden spoon to loosen pan brownings. Reduce heat to low, add sour cream and honey and simmer for 1-2 minutes, until sauce thickens slightly.
5. Cook broccoli in pot of boiling water for 2-3 minutes, drain and run under cold water. In a medium bowl mix oil, lemon juice, mustard and maple syrup/ runny honey together. Cut apple into thin matchsticks; cut tomatoes in half; peel and grate carrot. Add all to bowl with dressing, toss to combine and season to taste.
6. Slice chicken thickly and return to pan with sauce, along with any resting juices. Stir through lemon juice. Sprinkle over parsley and Parmesan, gently stir to combine and season to taste.
7. divide baby roasties, Parmesan chicken and broccoli salad between plates.