Just 30 minutes will take you directly to a deliciously succulent finale when you make this buttered-up paprika chicken. Served on soft tufts of mashed potato with a side of tender broccoli, sometimes the simplest recipes are where the magic happens.
Peel potatoes and cut into 3cm pieces. Place in a saucepan over high heat with ¼ teaspoon salt, cover with cold water and bring to the boil. Cook for 15 minutes or until tender. Drain and return potato to pan with milk and ½ the butter. Using a potato masher, mash until smooth. Season to taste. Set aside and keep warm. While potato is cooking, continue with step 2.
Bring a saucepan of salted water to the boil in preparation for step 5. Chop broccoli into small florets. Peel and finely dice eschalot. Peel and crush garlic. Pick parsley leaves from their stems and roughly chop. Place garlic, eschalot, paprika and remaining butter in a small bowl and mash with a fork to combine.
Slice chicken horizontally to yield 2 thinner pieces. Dust chicken in flour and season with salt and pepper. Heat olive oil in a frypan over medium-high heat. Add chicken and cook for 4–5 minutes each side or until caramelised and cooked through.
Juice lemon. Add paprika butter and lemon juice to pan with chicken. Turn chicken to coat in butter and remove from pan. Wrap in aluminium foil for 5 minutes to rest. While chicken is resting, continue with step 5.
Place broccoli into prepared salted, boiling water and cook for 2–3 minutes or until just tender. Drain and season with salt and pepper.
Remove chicken from foil and slice. Divide mashed potato, chicken and broccoli between plates and drizzle with in any remaining juices and sprinkle over parsley to serve.