Crushed potatoes with sizzled chicken

• waxy potato↗1.3kg g

  such as Desirée, cut into large chunks

• olive oil↗2 tbsp tbsp
• skinless boneless chicken breast fillets↗3large

  each sliced into 6-8 pieces

• SunBlush tomato↗50g g

  or sun-dried tomatoes (drained really well)

• black olive↗50g g
• rosemary↗4

  sprigs

• lemon↗1

  grated zest and juice

• wholegrain mustard↗1 tsp tsp
• watercress↗a couple of handfuls of

  a couple of handfuls of

Step-by-step instructions

1. 1

   Put the potatoes on to cook in a pan of lightly salted boiling water. When they have been simmering for about 10 minutes, start to cook the chicken.

2. 2

   Measure 2 teaspoons of the olive oil into a large frying pan or wok. Heat it, then add the chicken pieces but don’t stir them immediately – just let them sear for a few seconds over a high heat so they get nice and brown. Now turn them over and sear on the other side. Turn the heat down and cook for a few more minutes until golden.

3. 3

   Add the tomatoes, olives and rosemary sprigs to the pan with the chicken. Stir everything together well and cook gently for a couple of minutes. Season the mixture with black pepper.

4. 4

   Meanwhile, make the dressing by mixing the rest of the olive oil together with the lemon zest, lemon juice and mustard. Season with a little salt and pepper.

5. 5

   Strew the watercress over 4 serving plates. Drain the potatoes then spoon them over the watercress. Crush each potato lightly with a fork. Share out the chicken mixture, piling it on top of the potatoes, then drizzle the lot with the olive oil and lemon dressing.