Creamy Chicken à la Normande

When boiling, add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, sandwich each chicken breast between two pieces of baking paper. 

Pop onto a board, then give them a bash with a rolling pin until they're 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Season the chicken with salt and pepper, sprinkle over the mixed herbs, then lightly dust with the flour (see pantry for amount). Lay the chicken in the frying pan. Cook until browned, 3-4 mins each side.

Transfer to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, core and slice the apple into 12 wedges (no need to peel).

Wipe out the (now empty) pan and pop back on medium heat.

Melt in the butter (see pantry for amount). Once melted, add the sliced apple and fry, stirring occasionally, 5-7 mins.

Stir in the remaining grated garlic and fry for 1 min more.

Add the chicken stock paste, wholegrain mustard and water for the sauce (see pantry for amount). Season and simmer until thickened, 3-4 mins.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season and cover with a lid to keep warm.

Once the apple sauce has thickened, stir through the creme fraiche. Bring to the boil, then remove from the heat.