1 Cut the potatoes into cubes and place in a pan of boiling salted water, cover and cook for 10-12 minutes or until completely tender.

2 Heat 2 tbsp oil and a knob of butter in a saute pan. Finely chop the onion and add to the pan, stirring to combine. Cook for 2-3 minutes until softened but not coloured.

3 Lightly score the chicken fillets and season. Crush one of the garlic cloves to a paste with the back of a knife.

4 Stir the garlic into the pan, cook for another 30 seconds or so, push to one side and add the chicken, skin-side down.

5 Cook for a few minutes until the skin is golden brown and sealed, turn over and continue to cook on the other side.

6 For a Bouquet Garni: Tie together a couple of sprigs of parsley, a sprig of thyme, two tarragon sprigs and a bay leaf with a piece of string.

7 Pour the wine into the chicken mixture and cook off. Add the stock and bouquet garni, simmer, season to taste and cook for another five minutes or until the chicken is completely tender.

8 Slice up the mushrooms and dice up the pimientos. Stir into the chicken mixture and continue to simmer.

9 Peel the tomatoes, remove the seeds and finely dice the flesh. Remove the chicken from the pan and keep warm on a plate.

10 Heat a frying pan. Stir the tomatoes into the chicken pan, increase the heat and simmer until the liquid has reduced by two-thirds.

11 Stamp out small heart shapes from the slices of bread using a small heart-shaped cutter. Add a little oil and a knob of butter to the pan.

12 Cut the remaining garlic clove in half and add, stirring to coat. Fry the heart croutons for a few minutes on each side until crisp and golden, removing the garlic if it begins to burn.

13 Drain the potatoes and push through a potato ricer for a smooth mash. Return to the pan and add 25g/1oz butter, the Dijon mustard and 50ml/2fl oz of the cream. Season to taste and beat to a smooth puree.

14 Finely chop a small bunch of parsley leaves. Drain the heart croutons and dip the ends in the parsley. Separate the eggs, mix the yolks with the remaining 85ml/3fl oz cream (use the whites in another dish) and stir in a spoonful of the cooking liquid.

15 Pour back into the pan and simmer gently for another few minutes until slightly thickened, being careful not to let it curdle. Season to taste.

16 Pipe some of the mustard mash into a circle on a serving plate. Carve one of the chicken breasts and arrange on top with some of the sauce.

17 Drizzle a little more of the sauce around the edge of the plate and garnish with the heart croutons. Serve at once.