Ingredients

• 1000 g potatoes
• 5 g salt (⅚ tsp)
• 1 g black pepper powder (⅓ tsp)
• 1 g dried parsley
• 35 g butter (unsalted)
• 125 ml milk
• 350 g chicken breast
• 2 g cumin powder (⅔ tsp)
• 1 g black pepper powder (⅓ tsp)
• 3 g garlic powder (1 tsp)
• 3 g onion powder (1 tsp)
• 3 g salt (½ tsp)
• 25 g butter (unsalted)
• 20 ml olive oil
• 250 ml heavy cream
• 20 ml lemon juice
• 1 g dried parsley
• 10 g honey
• 0.5 chicken stock cube

Instructions

1. Peel the potatoes and cut into cubes. Place the potato cubes in a pot and fill halfway with water. Bring the water to a boil and cook the potatoes for 15-20 minutes until tender. Drain the potatoes.

2. Add salt, black pepper, dried parsley, butter, and milk to the potatoes. Mash or crush the potatoes until smooth.

3. Cut the chicken breast into pieces and place in a bowl. Add cumin powder, black pepper powder, garlic powder, onion powder, and salt. Mix well.

4. Heat the butter and olive oil in a frying pan over medium heat. Cook the chicken on both sides until done, then remove it from the pan.

5. In the same pan, add the heavy cream, lemon juice, dried parsley, and honey. Crumble the stock cube into the pan and cook for 5-6 minutes on high heat until slightly thick. Stir regularly. Lower the heat, add the chicken back in, and let it simmer for another 2-3 minutes.