Chicken with Potato Puree

A gluten-free, haute cuisine main dish featuring tender chicken served with creamy potato puree.

Steps

1. Season the chicken breast with salt and pepper. 2. Heat olive oil in a frying pan over medium heat. Add the chicken breast and cook for about 6-8 minutes per side, or until cooked through. Set aside. 3. In a separate pot, boil the diced potatoes until tender. Drain the potatoes and return them to the pot. 4. Add milk and butter to the pot with the potatoes. Mash until smooth and creamy. 5. To serve, place a scoop of potato puree on a plate. Slice the cooked chicken breast and place it on top of the puree. Garnish with fresh parsley.

1 chicken breast Salt Pepper 1 tablespoon olive oil 200g potatoes, peeled and diced 50ml milk 25g unsalted butter Fresh parsley, chopped (for garnish)