Chicken breast with cream sauce.

Elaboration:

1. For the chicken with cream sauce:
2. Seal the chicken: In a large frying pan, heat a little olive oil over medium-high heat. Season the chicken breasts with salt and pepper and brown on both sides for about 4-5 minutes until cooked through. Remove the chicken from the pan and set aside.
3. Prepare the sauce: In the same pan, add a little more oil if necessary and sauté the onion and garlic for 5 minutes or until golden brown. Stir in the mustard and chicken stock (or white wine), allowing it to reduce slightly. Also add the tablespoon of meat extract (Bovril) to intensify the flavour.
4. Add the cream: Lower the heat and add the cream. Stir well until the sauce thickens and acquires a smooth texture. Season with salt and pepper. Add the chicken breasts to the sauce to absorb the flavours for a further 3-4 minutes.
5. For the diced crisps:
6. Cut and fry: Peel the potatoes and cut them into small uniform cubes. Heat plenty of oil in a frying pan or deep fryer. When it is very hot, add the potatoes and fry until golden brown and crispy, about 10-12 minutes. Drain on paper towels and add salt to taste.

Calories and nutritional data (per approximate serving):

• Approximately 550 kcal (depending on the size of the portions and the oil absorbed by the potatoes).

Additional advice:

• If you want a lighter sauce, you can replace the cream with evaporated milk.
• Add a touch of grated Parmesan to the sauce for extra flavour and thickness.
• To prevent the potatoes from sticking together when frying, make sure the oil is very hot.