Prepare the Chicken

Rub the chicken fillets with salt and pepper on both sides.

Heat olive oil in a non-stick skillet over medium-high heat. Cook the chicken fillets skin-side down for 4 minutes, then flip and cook for another 4 minutes.

Sprinkle the chicken with fresh thyme and oregano for an aromatic touch.

Transfer the fillets to a baking tray and bake in a preheated oven at 200°C (392°F) for 15-20 minutes, depending on the thickness of the fillets.

Remove from the oven, cover with aluminum foil, and let rest for 5-6 minutes to retain the juices. Keep the chicken warm.

Prepare the Mushrooms and Sauce

Using the same skillet you cooked the chicken in, add a little olive oil. Over high heat, sauté the mushrooms for about 4 minutes. Add the garlic and onion, cooking for another 3 minutes.

Pour in the white wine, scraping up any brown bits from the pan, and let it evaporate completely.

Stir in the mustard, chicken stock, and about 1 cup of warm water. Mix in the juices from the baking tray to add extra flavor.

If desired, whisk 1 tbsp flour with a little water and add to the sauce for a thicker consistency. Simmer for a few minutes until the sauce reduces slightly.

Add freshly ground black pepper and sprinkle with parsley before serving.

Assemble the Dish

Spoon a generous portion of mashed potatoes onto each plate.

Place the chicken fillets on top.

Scatter roasted cherry tomatoes around the plate.

Drizzle the mustard and mushroom sauce over the chicken and around the plate for a beautiful presentation.