Creamy Mushroom Chicken with Mash

Peel potatoes and cut into 4cm pieces. Place in a saucepan with ¼ teaspoon salt and cover with cold water. Bring to the boil over high heat and cook for 10–12 minutes or until tender. Drain and return potato to pan with butter and milk. Using a potato masher, mash until smooth. Set aside and keep warm.

Meanwhile, slice mushrooms. Finely slice spring onion, keeping the white and green parts separate.

Carefully halve chicken horizontally to yield 2 thinner pieces. Heat a frypan over medium high heat. Add 2 teaspoons oil and chicken and cook for 3 minutes each side, or until golden brown and almost cooked through. Remove chicken from pan and set aside.

Return frypan to medium-high heat. Add mushroom and remaining oil and cook for 3 minutes or until caramelised. Add white spring onion, mustard and garlic and herb mix, stir to combine and cook for 30 seconds or until fragrant.

Add cream to pan and bring to a simmer. Return chicken to pan and cook, stirring gently, for 2–3 minutes or until cream is slightly reduced and chicken is cooked through.

Divide mash, chicken and creamy mushroom between bowls and sprinkle with green spring onion to serve.