INGREDIENTS

INSTRUCTIONS

Cut the potatoes into cubes and place in a pan of boiling salted
water, cover and cook for 10-12 minutes or until completely tender.  2
Heat 2 tbsp oil and a knob of butter in a saute pan. Finely chop the
onion and add to the pan, stirring to combine. Cook for 2-3 minutes
until softened but not coloured.  3 Lightly score the chicken fillets
and season. Crush one of the  garlic cloves to a paste with the back of
a knife.  4 Stir the garlic into the pan, cook for another 30 seconds
or so,  push to one side and add the chicken, skin-side down.  5 Cook
for a few minutes until the skin is golden brown and sealed,  turn over
and continue to cook on the other side.  6 For a Bouquet Garni: Tie
together a couple of sprigs of parsley, a  sprig of thyme, two tarragon
sprigs and a bay leaf with a piece of  string.  7 Pour the wine into
the chicken mixture and cook off. Add the stock  and bouquet garni,
simmer, season to taste and cook for another five  minutes or until the
chicken is completely tender.  8 Slice up the mushrooms and dice up the
pimientos. Stir into the  chicken mixture and continue to simmer.  9
Peel the tomatoes, remove the seeds and finely dice the flesh.  Remove
the chicken from the pan and keep warm on a plate.  10 Heat a frying
pan. Stir the tomatoes into the chicken pan,  increase the heat and
simmer until the liquid has reduced by  two-thirds.  11 Stamp out small
heart shapes from the slices of bread using a small  heart-shaped
cutter. Add a little oil and a knob of butter to the pan.  12 Cut the
remaining garlic clove in half and add, stirring to coat.  Fry the
heart croutons for a few minutes on each side until crisp and  golden,
removing the garlic if it begins to burn.  13 Drain the potatoes and
push through a potato ricer for a smooth  mash. Return to the pan and
add 25g/1oz butter, the Dijon mustard and  50ml/2fl oz of the cream.
Season to taste and beat to a smooth puree.  14 Finely chop a small
bunch of parsley leaves. Drain the heart  croutons and dip the ends in
the parsley. Separate the eggs, mix the  yolks with the remaining
85ml/3fl oz cream (use the whites in another  dish) and stir in a
spoonful of the cooking liquid.  15 Pour back into the pan and simmer
gently for another few minutes  until slightly thickened, being careful
not to let it curdle. Season  to taste.  16 Pipe some of the mustard
mash into a circle on a serving plate.  Carve one of the chicken
breasts and arrange on top with some of the  sauce.  17 Drizzle a
little more of the sauce around the edge of the plate and  garnish with
the heart croutons. Serve at once.  Converted by MC_Buster.  Recipe by:
Anything You Can Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 762
Calories From Fat: 309
Total Fat: 34.8g
Cholesterol: 353.2mg
Sodium: 394.3mg
Potassium: 1557.6mg
Carbohydrates: 49.1g
Fiber: 6.6g
Sugar: 5.1g
Protein: 62.1g