Spiced Chicken Escalopes with Potato and Apple Mash

Ingredients:

4 medium boneless chicken breasts, skin on

1½ tbsp smoked paprika and ground coriander, mixed together

2 tbsp salted butter

2 tbsp olive oil

for the mash:

4 large potatoes, peeled and chopped into small pieces

1 tbsp salted butter

2 cooking apples, peeled, cored and chopped into small pieces

1 tbsp wholegrain mustard

Salt and white pepper, to taste

Method:

1. Put the potatoes in a medium saucepan and cover with boiling water from the kettle. Cook over a medium heat for 8-10 minutes until tender, drain and set aside.

2. Meanwhile, put the chicken breasts on a chopping board between two sheets of clingfilm. Use a meat hammer or a rolling pin to flatten the chicken into escalopes 1cm thick. Rub the spice mix all over both sides of the chicken breasts.

3. Melt the butter with the oil in a large non-stick frying pan over a medium heat and cook the chicken for 5 minutes on each side, skin-side down first. Remove from the pan and transfer to a warm plate, cover with foil and set aside.

4. Add 4 tablespoons of hot water to the frying pan and use a wooden spoon to move the juices around and loosen any meaty bits from the pan to make a quick gravy.

5. For the mash, melt the butter in the same saucepan used to cook the potatoes, add the apples and cook over a high heat for 3 minutes. Stir occasionally with a wooden spoon. Tip the drained potatoes into the saucepan, season with salt and pepper, add the mustard and roughly mash together.

6. Put each chicken breast on a large serving plate, surround with the mash and drizzle over the quick gravy.