Cut the turnip leaves and peel the white part. Slice the turnip into wedges and cut the leaves into 3cm pieces.

Slice the chicken breast into 2cm wide pieces using a slanted cutting technique. Season with salt and pepper, then coat with flour.

Heat butter in a pan over medium-low heat, add chicken, and cook until the color changes. Add turnip wedges and water, bring to a boil, cover, and simmer for 4 minutes. Add turnip leaves and cook for 1 minute until wilted.