Creamy Leek & Mustard Chicken

Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt, then mash until smooth. Cover to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the carrot until almost tender, 3 minutes. Add the silverbeet and cook until wilted, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper on both sides. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: The chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the leek until softened, 4-5 minutes. Reduce the heat to low, add the light cooking cream, wholegrain mustard (see ingredients) and chicken stock powder (see ingredients) and stir to combine. Simmer until slightly reduced, 1-2 minutes. Add any chicken resting juices and season to taste.