Grilled Chicken with Diane Sauce

Ingredients

• 1 large skinless chicken breast
• * Sauce
• 1 shallot, diced
• 1 tsp. olive oil
• 2 cloves garlic, crushed
• 1 tbsp. tomato paste
• 1/2 cup cooking cream
• 1/4 cup water
• 1 tbsp. Worcecshire sauce
• Cracked pepper
• * Vegetables
• 1/2 large zucchini, sliced
• 1 cup broccoli florets
• 100g chopped pumpkin
• 1/4 red capsicum, chopped
• 1 clove garlic, crushed
• 1 tbsp. olive oil
• Salt and pepper to taste

Method

1. 1Heat a non-stick frypan with 1 tbsp. olive oil. Cook pumpkin until nearly softened. Add zucchini, capsicum and broccoli, sautéing for a few minutes. Add garlic, season with salt and pepper to taste take off heat and set aside.
2. 2Heat a non-stick griddle pan, place chicken breast on and cook for approx 10 minutes. Place a large lid over to speed the cooking process. Flip half way and continue cooking. When ready take off heat cover with foil and rest for 5 minutes.
3. 3While chicken is resting heat a small frypan with 1 tsp. olive oil and cook shallot for 2 minutes. Add garlic, cooking cream, water, Worcecshire sauce and season with cracked pepper. Simmer on low heat for 1 minute or two, turn off heat.
4. 4Place your vegetable pan back onto heat and warm back up. Slice chicken breast and divide onto the 2 plates, divide vegetables onto plates then drizzle sauce over the chicken.