No one needs to know this decadent dish is finessed in such a small amount of time. So silky and sophisticated is the velvety mustard and black pepper sauce and so beautifully is it draped over golden chicken that you could easily pretend it took hours to make. Add a side of buttery, thyme-hued potatoes and the delicious deception is complete.
Cut potatoes into quarters. Peel and finely dice eschalot. Pick thyme leaves from their stems.
Place potatoes in a saucepan of cold, salted water over high heat and bring to the boil. Cook for 10–12 minutes or until tender. Drain and set aside. While potatoes are cooking, continue with step 3.
Halve chicken horizontally to yield 2 thinner pieces. Drizzle chicken with oil and season with salt and a pinch of cracked black pepper. Heat a frypan over medium-high heat, add chicken and cook for 4-5 minutes each side or until caramelised and cooked through. Remove from pan and wrap in aluminium foil.
Return frypan to medium heat. Add ½ the butter and eschalot to frypan and cook, stirring, for 1–2 minutes or until eschalot has softened. Add Dijon mustard, soy sauce and cream and cook for a further 1–2 minutes or until sauce has reduced slightly. Remove from heat and set aside.
Add remaining butter to the saucepan the potatoes were cooked in and place over medium heat. Cook until just bubbling. Add thyme leaves and stir for 30 seconds or until fragrant. Add potatoes and stir to coat in butter. Remove from heat and season with salt and pepper.
Divide chicken, thyme potatoes and rocket leaves between plates and spoon over mustard sauce to serve.