Creamy Mushroom Chicken

Add the potato to the saucepan of boiling water and cook for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid to steam until the carrot has softened, 4 minutes. Add the green beans to the carrot and continue cooking until the veggies are tender, and the potatoes can be easily pierced with a knife, 6 minutes. Drain the potatoes and return to the saucepan. Transfer the veggies to a bowl and season with salt and pepper. Cover to keep warm.

While the potatoes are cooking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken steaks with salt and pepper and add to the hot pan. Cook for 2-4 minutes on each side (depending on the thickness of the fillet), or until cooked through. Transfer to a plate to rest. TIP: The chicken is cooked when it is no longer pink inside.

Return the pan to a high heat with a drizzle of olive oil. Add the sliced mushrooms and cook until well browned, 5-6 minutes. Reduce the heat to medium-low and add the remaining garlic. Cook, stirring, until fragrant and softened, 2-3 minutes. Add the longlife cream cream and chicken stock powder and any chicken resting juices and stir to combine. Simmer for 3-4 minutes or until slightly reduced. Stir through the parsley (reserve some for garnish) and season to taste.

Add the milk, salt, butter and a pinch of pepper to the saucepan with the potato. Mash with a potato masher or fork until smooth.