Turn it around in 30 minutes with this fast garlicky chicken. We use butter as the vehicle for delivering deliciousness at pace here and keep it all in the same pan for golden and velvety flavour. Take the podium as you finish with a squeeze of lemon. Well played.
Roughly chop parsley. Peel and crush garlic. Zest lemon and cut into wedges. Place parsley, lemon zest, garlic and butter in a small bowl, season with salt and pepper and mix to combine. Set aside.
Slice chicken horizontally to yield 2 thinner pieces.
Season flour with salt and pepper. Dust chicken in flour. Heat 1/2 the olive oil in a frypan over medium-high heat. Add chicken and cook for 3 minutes each side or until caramelised. While chicken is cooking, continue with step 4.
Cut kernels from corn cobs, discarding cobs. Snap woody stems from asparagus and slice into thirds. Dissolve stock cube in 125ml (½ cup) boiling water.
Add corn, asparagus and butter to chicken. Once butter has melted, cook for a further 30 seconds. Add stock and cook for 2–3 minutes or until reduced. Add spinach and cook, stirring, until just wilted.
Place wholegrain mustard, red wine vinegar, remaining olive oil and salt and pepper in a bowl big enough to fit the salad and mix to combine. Add salad leaves and toss to combine. Thickly slice chicken. Divide chicken between plates and top with the buttered corn and spinach. Serve with lemon wedges and salad.