Seared Chicken with Roasted Garlic and Mustard Sauce

Top tip for Seared Chicken with Roasted Garlic and Mustard Sauce: Roast the garlic ahead of time. Squeeze the cooked roasted garlic in a small jar covered in oil and place in the fridge until needed. It will become a go to ingredient for all your savoury recipes that need a kick of flavours. Butterflying the chicken fillets allow to cook them very quickly and ensure the chicken stays moist when served! Add extra peas, or sliced cabbage to bring extra green and vibrancy to the dish.

1. Preheat the oven to 180˚C.
2. In a roasting tray, place a layer of tin foil and lay the halved bulb of garlic and season well with salt and pepper. Cover with foil , and place in the oven.
3. Roast in the oven for 35-40 minute. Remove from the oven and set aside to cool.
4. In the meantime, prepare the potatoes, in a saucepan, place the baby potatoes and cover with water and season with some salt. Bring to the boil and simmer for 25-30 minutes.
5. Once cooked remove from the heat. Drain, and cut in halves. Set aside.
6. Preheat a large sauté pan over medium heat, drizzle oil and add the butterflied chicken filets.
7. Sear for 2 minutes without moving to allow the chicken to colour on one side.
8. Remove the chicken from the pan and add the potatoes, shallots, chopped leek. Sauté for a minute or so further and soon over the mustard, herbs, and Worcester sauce. Stir once and add the stock and cream.
9. Squeeze out the roasted garlic into the sauce and stir to combine all the ingredients.
10. Add the chicken back into the sauce and simmer for a further 2-3 minutes or until the chicken is fully cooked and the sauce is coating the vegetables.
11. Check the seasoning.
12. Serve the chicken with the vegetables and sauce. Enjoy piping hot.