Pan-Fried Chicken with Irish Colcannon

Peel and chop the potatoes into bite-size pieces. Add them to a pan of cold water with a generous pinch of salt. Bring the water to a boil and cook the potatoes over a medium heat for 15-20 min or until soft.

Meanwhile slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes. In a shallow bowl, whisk the olive oil, garlic powder, dried parsley, salt and pepper. Turn the chicken escalopes in the oil and set aside.

Meanwhile, wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Discard the hard cabbage stem. Slice the cabbage leaves finely.

Heat a pan over a medium heat with a drizzle of oil. Fry the leeks and cabbage with a pinch of salt for 8-10 min, stirring, until softened.

Once soft, drain the potatoes and return them to the pan. Mash until smooth. Add the fried leeks and cabbage. Add a generous splash of cooking cream to achieve your favourite mash consistency. Add the butter and a generous pinch of salt. Mix well. Check the seasoning. Cover to keep warm until serving.

Heat a pan over a medium-high heat with a drizzle of oil. Add the chicken (in batches) and fry for 3-4 min on each side or until cooked through. Rest for 2 min before serving. Serve the Colcannon mash to the side.