recipes For the Dianne sauce: 3 shallots finely chopped 2 cloves of garlic finely chopped 125ml chicken stock 2 tsp Dijon mustard 1 tbsWorstershire sauce 60ml Brandy 125ml double cream 2 tbs of finely chopped parsley Half tsp lemon juice
Note: Always try and get chicken breasts with the bone in as when you cook them this way you are assured a nice juicy end product
For the mash: 10 cloves garlic (outer skin left on) 100ml olive oil 7 potatoes peeled and diced into 3cm chunks Half cup double cream Quarter cup finely grated parmesan 2 tbs salted butter Sea salt and white pepper Method: First season the chicken breast with salt and pepper both sides. Place the breast into a preheated small pan with olive oil and quickly fry for 1 min each side. Remove from the pan and place on a baking tray and cook in a 180 degree preheated oven for 10mins or until cooked and the skin is nice and crispy golden. Roast the garlic in the olive oil for about 20 mins or until golden. Set aside. Place the potatoes in a heavy based saucepan, cover with cold salted water, bring to the boil and simmer for about 40 mins or until cooked. Meanwhile add the cream and butter to a separate saucepan bring to the boil and simmer until the butter is combined with the cream. Strain the
water from the potatoes and mash either with a ricer or a whisk. Once the garlic has cooled you should be able to squeeze the actual garlic clove out easy without it retaining its skin. Mash these well with a fork and add to the potatoes.Add the cream and butter mix, parmesan and a nice pinch of white pepper. Mix well until smooth and season to your taste more pepper or salt. Set aside. For the Dianne sauce: Combine the shallots and garlic and fry for 1 min in a small saucepan. Add the brandy, cook for 30 seconds then add the chicken stock. Simmer for 1min then stir in the Worstershire sauce,
mustard and cream. Simmer for 5 mins on a low heat then add the parsley, lemon juice and season with salt and pepper. Set aside. Next boil the trimmed tender stem broccoli in lightly salted water for 1min. Drain and toss in heated olive oil, a small knob of butter and seasoning. To assemble place a nice spoon of the heated mash into the centre of a plate. Top with the broccoli. Add the cooked chicken breast to the Dianne sauce, return to the boil and then remove the breast and place on top of the mash and broccoli. Spoon over the Dianne sauce and you’re rocking. ■
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