Cooking instructions

• Preheat to 200°C/390°F.
• Peel the potatoes then chop into cubes with a sharp knife.
• Add the potatoes to a large sheet pan or roasting dish and drizzle with a few tablespoons of olive oil. Season generously with salt and pepper then toss to coat.
• Place in a preheated oven and allow to roast for 30 minutes, tossing halfway, or until the potatoes are golden and crisp.
• Place the chicken breasts in between two sheets of parchment paper then gently flatten out with a meat mallet or rolling pin. You want the chicken to be approximately 1-2cm thick.
• Drizzle with olive oil then season on both sides with salt, pepper and oregano.
• Heat a large, deep pan over medium-high heat.
• Add the chicken and sear for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
• In the same pan, add a splash of oil then cook the onion and garlic for a few minutes until fragrant, scraping off the brown bits on the bottom of the pan.
• Add the chicken stock and allow to simmer for 2-3 minutes then add the cream and Dijon.
• Allow to simmer for 5 minutes or until the sauce easily coats the back of a spoon.
• Add the lemon juice and season with salt and pepper.
• Place the chicken back in the sauce and allow to cook for another 5 minutes then scatter over fresh parsley and serve with the crispy potatoes.