4 large baking potatoes
2 free-range organic skinless chicken breasts
25g/1oz gluten free plain flour
1 tbsp very finely chopped sage
75g/3oz gluten free breadcrumbs
50g/2oz lactose free butter
4 tbsp lactose free double cream
½ tsp salt
½ tsp white pepper
4 tbsp Amontillado sherry
1 tbsp Dijon mustard
150ml/5fl oz lactose free double cream
2 tbsp chopped fresh chives
25g/1oz lactose free butter
1 tbsp light olive oil
1 packet baby leaf spinach
30g/1¼oz lactose free butter
Preheat the oven to 180C/350F/Gas 4.Skewer the baking potatoes and place in the oven.
Cut the chicken breasts in half horizontally, then using a meat tenderizer bash each piece so it is nice and thin.
Season the gluten free flour generously and stir in the sage. Place on a shallow plate.
Put the gluten free breadcrumbs onto a separate shallow plate. Beat the egg and pour into a shallow bowl. Line the three plates/bowls up in a row.
Lightly dust the chicken in the flour, then dip in the egg and finally coat with the gluten free breadcrumbs. Keep refrigerated until ready to use.
When the potatoes are cooked cut in half and scoop out the flesh (reserve the skins). Melt the 50g/2oz lactose free butter and 4tbsp lactose free cream in a large heavy based pan.
Next pass the potatoes through a sieve into the pan with the lactose free butter and cream. Season with chives, salt and white pepper. Mix well and keep warm.
Heat a small heavy based pan, add the sherry and reduce by half. Whisk the mustard and 150ml/5fl oz lactose free cream into the reduced sherry and reduce until thickened. Just before serving stir in the chives.
Meanwhile melt the 25g/1oz lactose free butter with the olive oil in a large frying pan. Add the chicken schnitzels and cook for about 2-3 minutes on each side until golden and cooked through.
To serve, pile the mash onto one third of the plate with a little spinach to the side, lay the schnitzel on a remaining third and finish with a little sauce.
Recipe adapted from: Good Food