Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. 

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper.

Season the chicken, then dip it into the egg and then the breadcrumbs, ensuring it's completely coated. Set aside on a plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Chop the potatoes into 2cm chunks (peel first if you prefer).

When your water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 

Pop the sugar snaps onto a large baking tray. Drizzle over oil and season.

Pop the garlic (unpeeled) into a piece of foil with a drizzle of oil and enclose it. Place on the tray with the sugar snaps.

If you'd prefer to, boil the sugar snaps in step 4 for 2-3 mins until tender. Season and toss in olive oil if you'd like.

Meanwhile, pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to the sugar snap baking tray and bake on the middle shelf of the oven until the chicken is cooked through and the sugar snaps are tender, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything cooks, halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all). 

Discard the oil from the (now empty) frying pan and pop back on medium heat with a drizzle of oil. Once hot, add the shallot and cook until softened, 4-5 mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any), mash until smooth. Season and cover with a lid to keep warm.

Add the cider vinegar to the shallot pan and allow it to evaporate, then add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 2-3 mins.

Stir through the butter (see pantry for amount) until melted, 1 min.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir the roasted garlic and parsley through the butter sauce.

When everything's ready, slice the crispy chicken widthways into thin slices and share between your plates.

Serve the mash and sugar snaps alongside. 

Spoon over your roasted garlic butter sauce to finish.

Enjoy!