Preheat a griddle pan over a high heat.
Butterfly the chicken breast and then season with Maldon sea salt and black pepper.
To cook the chicken, rub the chicken with a little olive oil and cook over a medium heat for around 5 minutes on each side or until the chicken is cooked through. Allow to rest before serving.
Peel and finely dice the shallot and garlic. Quarter the button mushrooms.
Heat a saucepan over a medium heat and add the butter. Sweat the diced shallot until soft and then add the mushrooms. Cook for a few minutes and then add the garlic. Cook for a further minute and then add the marsala. Reduce the marsala by half and then add the chicken stock. Reduce this by half and then stir in the creme fraiche. Season with salt and pepper. Reheat before serving.
Preheat the oven to 200'C.
Slice the chicory in half lengthwise. Pick and roughly chop the parsley
Heat a frying pan until hot and add a splash of oil. Place the halves of chicory cut side down and cook until golden brown. Turn over and sprinkle on the demarera sugar. Turn the endive over again and add the butter to the pan. Caramelise the sugar and then add the stock to the pan. Bring to the boil and then transfer the pan to the oven and cook the chicory for 15-20 minutes or until tender.
When cooked, remove from the oven and sprinkle on the chopped parsley.
Place two halves of the chicory in the centre of the plate. Place the grilled chicken breast on top and finish with the sauce.
«When cooking endive, score the heart lightly as this will help cook endive evenly in the oven.»