Creamy Garlic Parmesan Chicken With Mustard Mash by Briony Blenman

Ingredients

• 1 medium baking potato
• 1 tsp olive oil (for potato)
• Pinch of salt (for potato skin)
• 1 tbsp butter
• 2 tbsp milk
• 1 tsp Dijon mustard
• Black pepper, to taste
• 1 chicken breast, scored
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt, to taste
• 1 tsp olive oil (for chicken)
• ½ shallot, finely diced
• 2 garlic cloves, minced (1 for sauce, 1 for beans)
• 100ml chicken bone broth
• 50ml crème fraîche
• 20g Parmesan, grated
• 1 tsp honey
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• Juice of ½ lemon (for sauce)
• 150g green beans, trimmed
• 1 tsp olive oil (for beans)
• Zest of ½ lemon
• Juice of ½ lemon (for beans)

Instructions

1. Rub the baking potato with olive oil and salt, prick all over with a fork, and air fry at 200°C for 50 minutes–1 hour until the skin is crisp and a knife slides through easily.
2. Once cooked, cut the potato open, scoop out the flesh, and pass it through a sieve for extra smoothness. Mash with butter, milk, Dijon mustard, and black pepper until smooth. Set aside and keep warm.
3. Season the scored chicken breast with paprika, garlic powder, onion powder, salt, black pepper, and a drizzle of olive oil. Heat a pan over medium-high heat and cook the chicken scored-side down for 5–6 minutes until golden, then flip and cook the other side for 4–5 minutes until cooked through. Remove and set aside.
4. In the same pan over medium heat, cook the diced shallot for 2–3 minutes until softened. Add 1 minced garlic clove and cook for 1 minute until fragrant.
5. Pour in the chicken bone broth and let it reduce for 1–2 minutes, then stir in the crème fraîche, Parmesan, honey, parsley, chives, a squeeze of lemon juice, and black pepper. Let the sauce bubble gently for 2–3 minutes until thickened.
6. Return the chicken to the pan and spoon the sauce over to coat, warming through for 1–2 minutes.
7. In a separate pan, heat olive oil over medium-high heat. Add the trimmed green beans and cook for 4–5 minutes, tossing occasionally, until softened and starting to char. Stir in the remaining minced garlic clove, lemon zest, and lemon juice, tossing for 1 minute until fragrant. Season with salt and pepper.
8. Serve the chicken sliced over the mustard mash, pour the garlic herb cream sauce on top, and place the lemon garlic beans on the side.