[NID] Seared Chicken & Mushroom Sauce

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook diced potato over a medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain and return to saucepan with the butter and milk. Mash until smooth.

• While the potato is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes.

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

• In a large bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.