Season the chicken

• Pat the chicken dry and season with garlic salt, pepper, seasoning salt and paprika.
• Drizzle with olive oil and lemon juice and rub to coat.

Pan-fry the chicken

• Heat a pan over medium-high heat and cook the chicken until golden and cooked through, turning once.

Make the cream sauce

• Lower the heat and pour in the heavy cream and buttermilk.
• Add the lemon juice, grated parmesan, salt and pepper.
• Stir until the sauce thickens and the cheese melts.

Boil the potatoes

• Place the cubed potatoes in a pot of salted water.
• Boil until fork tender, then drain.

Mash the potatoes

• Mash the drained potatoes with butter, garlic salt, salt, pepper and milk.
• Mix until smooth and creamy.

Cook the broccoli

• Melt butter in a pan and add the fresh minced garlic.
• Add the broccoli and cook until tender-crisp.
• Finish with lemon juice, lemon zest and grated parmesan.

Plate and serve

• Spoon the mashed potatoes onto plates.
• Top with the creamy chicken and sauce.
• Serve the broccoli on the side.