Put the chicken breasts into a bowl and add the flour. Season well with salt and pepper and leave for 10-15 minutes to come to room temperature. Whilst you wait, chop the garlic and the sun dried tomatoes, grate the parmesan and make up the chicken stock.

Place a large frying pan onto the stove and turn the heat to medium. Add the oil and once hot, dust off any excess flour from the chicken breasts and lay them into the hot oil. Cook for 8-10 minutes before turning and cooking for another 8-10 minutes. Once cooked through (it should have an internal temperature of above 80°C using a digital food thermometer) remove the chicken from the pan and place it onto a plate to rest.

If using ready to heat rice cook according to packet instructions at the start of step 6. Otherwise, cook the rice by weighing out 100g per person and placing it into a large pan of boiling, salted water. Cook for 10-12 minutes, stirring a few times as it cooks. Drain and leave to steam in the colander.

On a low heat, add the butter to the pan you cooked the chicken in and add the chopped garlic. Cook for 1 minute before pouring in the white wine. Turn up the heat and allow the wine to reduce by half. Now add the chicken stock, double cream, dijon mustard, parmesan, spinach and chopped sun dried tomatoes. Bring the sauce to a simmer and cook for 5-6 minutes until the spinach has wilted and the sauce thickened.

While the sauce is simmering, you can cook the tenderstem broccoli in boiling salted water for 3 minutes. Drain and keep warm.

Add the chicken back into the sauce to heat through, about 2 minutes, before serving with the cooked rice and the broccoli and extra grated parmesan cheese if you wish.