Roasted Chicken & Mashed Potato with a Herb Cream Sauce

Preheat the oven to 180C.

Trim the green beans.

Peel and chop the potato into small cubes.

Grate the cheese.

Finely chop the sage.

Peel and smash the garlic.

Place the potato in a saucepan and cover with water. Bring to the boil and cook until tender and easily pierced with a fork (around 15-20mins).

Season the chicken breast with salt and pepper.

Heat half of the oil in a pan over high heat.

Place the chicken breast in the pan and sear until browned and golden on both sides (2mins on each side).

Peel and finely chop the shallots.

Transfer the pan with the chicken into the oven to roast until cooked through.

In a saucepan, heat the remaining oil over medium-high heat.

Add the shallots, sage, dried thyme and garlic to the pan and sautee until softened.

Lower the heat and stir through 3/4 of the cream.

Season the sauce with salt and pepper.

Remove from the heat.

In another saucepan heat some olive oil.

Add the green beans and sautee until tender crisp and the skin is beginning to pucker.

When the chicken is cooked through, turn off the oven and add the green beans alongside the chicken and keep warm in the oven.

Drain the potato and return to the same saucepan.

Stir through the remaining cream and grated cheese and mash until smooth.

Season the potato with salt and pepper, to taste.

Distribute the mashed potato, roasted chicken and green beans.

Serve the roasted chicken with the herb cream sauce.