Ingredients

• 1 ½ tablespoons extra virgin olive oil
• 2 small (150g each) chicken breast fillets (skin on)
• 300g cream delight potatoes, peeled, cut into 2cm cubes
• 1/4 cup light sour cream
• 25g butter
• 100g Swiss brown mushrooms, sliced
• 1 garlic clove, crushed
• 1/2 leek, trimmed, thinly sliced
• 1/2 cup dry white wine
• 1/3 cup thickened cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fresh thyme leaves, plus extra to serve
• 200g green beans, steamed
• 2 teaspoons lemon juice

Method

• Step 1 Preheat oven to 200C/180C fan forced.
• Step 2 Heat 2 teaspoons oil in a large heavy-based flameproof, ovenproof frying pan over high heat. Season chicken on both sides with salt and pepper. Add to pan, skin-side down. Cook for 3 minutes or until skin is golden. Turn. Transfer pan to oven. Bake for 15 minutes or until just cooked through.
• Step 3 Meanwhile, place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until tender. Drain. Return potato to pan. Add sour cream. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• Step 4 Transfer chicken to a plate. Cover loosely with foil to keep warm. Discard excess fat from pan (see note). Melt butter in same pan over medium heat. Add mushroom. Cook, stirring occasionally, for 4 minutes or until golden and just tender. Transfer to a bowl.
• Step 5 Heat 2 teaspoons of remaining oil in pan over medium heat. Cook garlic and leek, stirring, for 5 minutes or until softened. Add wine. Simmer for 2 minutes. Add cream, mustard and thyme, whisking until smooth.
• Step 6 Return mushroom, chicken and cooking juices to the sauce. Simmer for 2 minutes or until the chicken is heated through.
• Step 7 Combine steamed green beans, lemon juice and remaining oil in a bowl. Season. Sprinkle chicken with extra thyme. Serve with mashed potato and beans.