Step 1

Toss chicken with the garlic, chopped oregano, 1 tablespoon olive oil, 1 teaspoon salt and freshly ground black pepper.

Step 2

Heat remaining oil in a large frypan over medium-high heat. Cook chicken, in batches, for 2 minutes each side until cooked, then transfer to a plate and increase heat to high. Cook almonds and extra oregano, stirring, for 30-60 seconds until nuts are golden.

Step 3

Add wine and bring to the boil. Simmer over medium-low heat for 2 minutes or until sauce is reduced by half. Return chicken to pan to warm through.

Step 4

Meanwhile, cook broccolini in a pan of boiling salted water until tender, then drain. Toss with a little extra oil. Serve chicken drizzled with sauce, with the broccolini.