Put potatoes in cold salted water, bring to boil, reduce heat and simmer until tender.
Thinly slice spring onions
Drain potatoes and crush with a fork and mix with olive oil, spring onions and season with salt to taste.
Pound skinless chicken breast, drizzled with olive oil, between two pieces of cling film, with a rolling pin or heavy based pot, until even, about 2 cm thick.
Get a pan or grill very hot and cook on either side for about 1 minute each.
Once cooked through, place directly on plate that you will serve this on.
Clean and cut your mushrooms to bite sized pieces.
Pick tarragon leaves from stems and slice them.
Add mushrooms to the same hot pan you cooked your chicken breast in with a bit more oil and roast until golden.
Add dijon and cream, bring to the boil and season with salt and pepper to taste.
Finish with sliced tarragon.
Put a few piles of the potato salad on top of the cooked chicken and drizzle the mushroom sauce around.
«The garnish for this dish can be changed with whatever is in season, to your liking or simply whatever you have in your fridge. »