Golden Chicken & Mushroom Gravy

• Meanwhile, thinly slice button mushrooms and apple. • Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine Nan's special seasoning, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in the flour mixture, then into the egg and finally in the breadcrumbs. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add mushrooms and cook until browned and softened, 8-10 minutes. • Transfer to a medium bowl and set aside.

• Wipe out frying pan and return to medium-high heat with enough olive oil to coat the base. Cook chicken in batches until golden and cooked through, 3-5 minutes each side. • Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside.

• Boil the kettle. • To the bowl with the mushrooms, add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• In a large bowl, combine mixed salad leaves, apple, a drizzle of vinegar and olive oil. Season to taste.