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Preparation Method

Prep chicken breast fillets (skin on) potatoes, peeled, cut into 2cm cubes Swiss brown mushrooms, sliced garlic cloves, crushed leek, trimmed, thinly sliced fresh thyme leaves, plus extra to serve green beans, steamed Step 1 Preheat oven to 200C/180C fan forced. Step 2 Heat 1 tablespoon oil in a large heavy-based flameproof, ovenproof frying pan over high heat. Season chicken on both sides with salt and pepper. Add to pan, skin-side down. Cook for 3 minutes or until skin is golden. Turn. Transfer pan to oven. Bake for 15 minutes or until just cooked through. Step 3 Meanwhile, place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until tender. Drain. Return potato to pan. Add sour cream. Mash until smooth. Season with salt and pepper. Cover to keep warm. Step 4 Transfer chicken to a plate. Cover loosely with foil to keep warm. Discard excess fat from pan (see note). Melt butter in same pan over medium heat. Add mushroom. Cook, stirring occasionally, for 4 minutes or until golden and just tender. Transfer to a bowl. Step 5 Heat 1 tablespoon of remaining oil in pan over medium heat. Cook garlic and leek, stirring, for 5 minutes or until softened. Add wine. Simmer for 2 minutes. Add cream, mustard and thyme, whisking until smooth. Step 6 Return mushroom, chicken and cooking juices to the sauce. Simmer for 2 minutes or until the chicken is heated through. Step 7 Combine steamed green beans, lemon juice and remaining 2 tbs oil in a bowl. Season. Sprinkle chicken with extra thyme. Serve with mashed potato and beans. source: taste.com.au