Directions
- 1Rub a baking potato with olive oil and salt, prick with a fork, and cook unwrapped in the air fryer at 200°C for 50 minutes–1 hour.
- 2Cut the potato open, scoop out the flesh, and mash with butter, milk, Dijon mustard, and black pepper until smooth.
- 3Season chicken breast with paprika, garlic powder, onion powder, salt, black pepper, and olive oil.
- 4Cook chicken scored-side down in a hot pan for 5–6 minutes until golden, then flip and cook the other side until done. Remove and set aside.
- 5In the same pan, cook diced shallot for 2–3 minutes until soft, then add minced garlic and cook for 1 minute until fragrant.
- 6Pour in chicken bone broth, let it reduce slightly, then stir in crème fraîche, grated Parmesan, honey, parsley, chives, lemon juice, and black pepper. Let it bubble gently until thickened.
- 7Return the chicken to the pan and spoon the sauce over to coat.
- 8Heat a pan with olive oil, add green beans, and cook until softened and starting to char.
- 9Stir in minced garlic, lemon zest, lemon juice, salt, and pepper, tossing until fragrant.
- 10Serve the chicken sliced over the mustard mash with the garlic and herb cream sauce poured on top, and the lemon garlic beans on the side.
Ingredients
- 1 baking potato
- olive oil
- salt
- 1 tbsp butter
- 2 tbsp milk
- 1 tsp Dijon mustard
- black pepper
- 1 chicken breast
- paprika
- garlic powder
- onion powder
- 0.5 shallot, finely diced
- 1 garlic clove, minced
- 100 ml chicken bone broth
- 50 ml crème fraîche
- 20 g grated Parmesan
- 1 tsp honey
- parsley
- chives
- lemon juice
- green beans, trimmed
- 1 garlic clove, minced
- 0.5 lemon zest
Equipment
air fryerpanfork
Tips
- Cook potato until skin is crisp and a knife slides through easily.
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