Serves: 4

Prep & Cooking Time: 40 mins

Nutritional Information Per Serve:

  • Calories 333.5
  • Protein 43 g
  • Total Carbohydrate 1 g
  • Total Fat 15 g (Saturated Fat 3 g)
  • Cholesterol 103 mg
  • Sodium 97.9 mg


  • 4 small (175 g) chicken breast fillets, each halved horizontally into two thin fillets
  • 1 garlic clove, crushed
  • 1 tablespoon roughly chopped oregano leaves, plus extra 1 tablespoon oregano leaves
  • 2 tablespoons lemon-pressed olive oil, plus extra to serve
  • 2 tablespoons flaked almonds, roughly chopped
  • 200 ml dry white wine
  • 2 bunches broccolini, halved lengthways through stems


  1. Toss chicken with the garlic, chopped oregano, 1 tablespoon olive oil, 1 teaspoon salt and freshly ground pepper.
  2. Heat remaining oil in a large fry pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until cooked, then transfer to a plate and increase heat to high. Cook almonds and extra oregano, stirring, for 30-60 seconds or until nuts are golden.
  3. Add wine and bring to boil. Simmer over medium-low heat for 2 minutes or until sauce is reduced by half. Return chicken to pan to warm through.
  4. Meanwhile, cook broccolini in a pan of boiling salted water until tender, then drain. Serve chicken drizzled with sauce, with the broccolini.