Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and use a rolling pin or meat mallet to gently pound them to an even thickness of about 2cm (¾ inch). This ensures they cook evenly. Pat them dry with a paper towel.

Season the Chicken: Rub the chicken breasts all over with 1 tbsp of olive oil, then season generously with the salt and pepper. Set aside while you make the sauce.

Make the Green Goddess Sauce: In a food processor or high-speed blender, combine the parsley, coriander, chives, tarragon, anchovy fillets, and garlic cloves. Pulse a few times to roughly chop everything.

Blend to Smooth: Add the Greek yoghurt, mayonnaise, lemon juice, and 1 tbsp of olive oil to the food processor. Blend until the sauce is smooth and creamy. I find that leaving a tiny bit of texture is nice, so don't over-blend it into a complete liquid. Taste and season with a little salt and pepper if needed. The anchovies are salty, so you may not need much.

Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once hot, add the chicken breasts. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 6-8 minutes on the first side, until deeply golden brown.

Flip and Finish: Flip the chicken, reduce the heat to medium, and cook for another 6-8 minutes, or until the chicken is cooked through. The internal temperature should reach 74°C (165°F) on a meat thermometer. The exact time will depend on the thickness of your chicken.

Rest the Chicken: This step is essential! Transfer the cooked chicken to a clean cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a much more tender piece of meat.

Serve: Slice the rested chicken against the grain. Arrange the slices on a platter or individual plates and spoon a generous amount of the Green Goddess sauce over the top. Serve immediately with extra sauce on the side.