Grilled Chicken with Diane Sauce

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.