Nothing brings big, cosy energy to mid-week cooking like a silky mashed potato, creamy mushroom sauce and golden, pan-fried chicken. This dinnertime hit is everything you love about cold-weather fare, but we've packaged it up in a 30-minute timeframe to get you tucking in quicker.
Peel potatoes and cut into 3cm pieces. Place in a saucepan over high heat with ¼ teaspoon salt, cover with cold water and bring to the boil. Cook for 15 minutes or until tender. Drain and return potato to pan with butter and milk. Using a potato masher, mash until smooth. Set aside and keep warm. While potato is cooking, continue with step 2.
Slice mushrooms. Finely slice spring onion, keeping the white and green parts separate.
Carefully halve chicken horizontally to yield 2 thinner pieces. Heat a frypan over medium high heat. Add 2 teaspoons oil and chicken and cook for 3 minutes each side or until golden brown and almost cooked through. Remove chicken from pan and set aside.
Return frypan to medium-high heat. Add mushroom and remaining oil and cook for 3 minutes or until caramelised. Add white spring onion, mustard and garlic and herb mix, stir to combine and cook for 30 seconds or until fragrant.
Add cream to pan and bring to a simmer. Return chicken to pan and cook, stirring gently, for 2–3 minutes or until cream is slightly reduced and chicken is cooked through.
Divide mash, chicken and creamy mushroom between bowls and sprinkle with green spring onion to serve.