Chicken Breast in Cream Sauce

Method

1. Remove the chicken breast from the bone to get half a breast.
2. Heat oil in a pan and sear the chicken breast on both sides until golden brown.
3. Meanwhile, boil potatoes in salted water until cooked, then peel and roughly chop them.
4. Prepare the potato salad: season the potatoes with olive oil, salt, pepper, lemon juice, and chopped chives.
5. Once the chicken is well colored, reduce the heat to medium and continue cooking until the center is no longer pink. Check by touch: it should feel like a water balloon.
6. Use paper towels to remove excess oil from the pan.
7. Add cream to the pan (not directly on the chicken) and add a spoonful of whole-grain mustard. Stir and lower the heat to combine.
8. If the sauce becomes too thick, add a splash of water (or Barolo wine) to thin it out.
9. Let the sauce reduce to a bubbly consistency, then baste the chicken with the sauce.
10. Plate the potato salad, place the chicken breast on top, and spoon the cream sauce over it.