Cook the potato

• Rub the baking potato with olive oil and salt and prick it with a fork.
• Cook unwrapped in the air fryer at 200 °C until the skin is crisp and a knife slides through easily.

Make the mustard mash

• Cut the potato open, scoop out the flesh and pass it through a sieve for extra smoothness.
• Mash with butter, milk, Dijon mustard and black pepper until smooth.

Season and sear the chicken

• Season the scored chicken breast with paprika, garlic powder, onion powder, salt, black pepper and a drizzle of olive oil.
• Cook scored-side down in a hot pan until golden, then flip and cook the other side until done.
• Remove the chicken and set aside.

Start the sauce

• In the same pan, cook the finely diced shallot until soft.
• Add the minced garlic clove and cook until fragrant.

Finish the cream sauce

• Pour in the chicken bone broth and let it reduce slightly.
• Stir in the crème fraîche, grated Parmesan, honey, parsley, chives, a squeeze of lemon juice and black pepper.
• Let it bubble gently until thickened, then return the chicken and spoon the sauce over to coat.

Cook the lemon garlic beans

• Heat a pan with a little olive oil, add the trimmed green beans and cook until softened and starting to char.
• Stir in the minced garlic clove, lemon zest, lemon juice, salt and pepper, tossing until fragrant.

Serve

• Slice the chicken and serve it over the mustard mash.
• Pour the garlic and herb cream sauce on top and serve the lemon garlic beans on the side.