Quick chicken and veggies

1 Roll the chicken in the flour and season generously with salt and pepper. Melt the olive oil and butter in a pan and fry the fillets until nicely browned all over. Stir in the garlic and vegetables and fry for a few more minutes.

2 Stir in the stock and herbs, heat until warmed through and simmer for about 20 minutes over a low heat until the sauce is fragrant and the chicken is cooked through. Stir in the cream, check if another pinch of salt or pepper is needed, and serve with couscous or rice.