Peel your potatoes, put them in a pan of cold water and once boiling, time for 20-25 minutes. Drain them for 5 minutes, put them back in their pan with a few knobs of butter and go all out mashing them. Add a little milk and use a fork to stir/fluff it through. Put it in the oven to keep warm if necessary.
Having bashed up the chicken satisfactorily, set up a production line with the flour, eggs and breadcrumbs. Dip in each methodically and put on a plate.
You can either spray with Olive Oil spray and oven back for 20 minutes at 180 or you can pan fry them – heat some oil in a pan then add the chicken breasts. Don’t overcrowd the pan or they won’t get crispy. Pan fry for 5-7 mins on each side. Cut into the middle of your meat, if any pinkness remains, put it back in the oven/pan – this can vary depending on how thick your chicken is.
Fry your onions and garlic on a medium heat with a little oil for 5-7 minutes until translucent. Add your mushrooms and cook for another 5 minutes. Add your white wine or brandy and boil down for 4-5 minutes. Add the dijon mustard and herbs, stir well. When ready to serve, add the single cream and stir. Season to taste
Boil your Kale for 7 minutes
Serve your dish with the chicken cut into strips and resting at an angle on the mash. Put the Kale beside it and spoon over the mushroom sauce. Enjoy!!
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