'Marry me' chicken with cheesy mash recipe
 Is there anything more comforting than creamy chicken with cheesy mash? This delicious dish suggests not. 400g/14oz Maris Piper potatoes, peeled and sliced into 2cm/¾in pieces 25g/1oz ready grated mozzarella25g/1oz mature cheddar, grated 30g/1oz unsalted butter 50ml/2fl oz double cream salt and white pepper 400g/14oz Maris Piper potatoes, peeled and sliced into 2cm/¾in pieces 25g/1oz ready grated mozzarella 25g/1oz mature cheddar, grated 30g/1oz unsalted butter 50ml/2fl oz double cream salt and white pepper 2 chicken breasts, cut into 2cm/¾in chunks 60g/2¼oz sun-dried tomatoes, drained and chopped, oil reserved1 heaped tbsp tomato purée 3 garlic cloves, crushed 75ml/2½fl oz dry white wine 200ml/7fl oz double cream 75g/2½oz Parmesan, grated 1 tsp lemon juice 1 tbsp fresh parsley, finely chopped salt and freshly ground black pepper 2 chicken breasts, cut into 2cm/¾in chunks 60g/2¼oz sun-dried tomatoes, drained and chopped, oil reserved 1 heaped tbsp tomato purée 3 garlic cloves, crushed 75ml/2½fl oz dry white wine 200ml/7fl oz double cream 75g/2½oz Parmesan, grated 1 tsp lemon juice 1 tbsp fresh parsley, finely chopped salt and freshly ground black pepper Method To make the cheesy mash, add the potatoes to a saucepan of heavily salted, cold water and bring to the boil. Reduce the heat and leave on a gentle boil for around 20 minutes, until the slices fall off the tip of a knife. Meanwhile, to make the marry me chicken, season the chicken pieces with salt and pepper. Heat a drizzle of the reserved sun-dried tomato oil in a frying pan over a medium heat, add the chicken pieces and fry until browned all over. Add in the tomato purée and garlic, give it a stir, then leave to cook out for a few minutes. Add the white wine to the pan to deglaze, then add the sun-dried tomatoes. Leave to cook for about 1 minute, until the liquid has reduced by half. Drain the potatoes once cooked. Put the colander back on the empty pan on the turned-off hob ring, cover the potatoes with a clean tea towel and leave them to steam-dry for 5 minutes. Pour the double cream into the pan of chicken and cook for a further 10 minutes on a low-medium heat to thicken. Meanwhile, add the double cream for the mash into a small saucepan set over a low heat. Season well with salt and white pepper. Portion by portion, while still hot, pass the steam-dried potatoes through a sieve or potato ricer into a bowl, or mash with a potato masher. Fold in the cream, butter and cheese. Taste the chicken and season generously with salt and freshly ground black pepper, then stir through the Parmesan, lemon juice and chopped parsley. Serve in bowls with the cheesy mash. To make the cheesy mash, add the potatoes to a saucepan of heavily salted, cold water and bring to the boil. Reduce the heat and leave on a gentle boil for around 20 minutes, until the slices fall off the tip of a knife. To make the cheesy mash, add the potatoes to a saucepan of heavily salted, cold water and bring to the boil. Reduce the heat and leave on a gentle boil for around 20 minutes, until the slices fall off the tip of a knife. Meanwhile, to make the marry me chicken, season the chicken pieces with salt and pepper. Heat a drizzle of the reserved sun-dried tomato oil in a frying pan over a medium heat, add the chicken pieces and fry until browned all over. Meanwhile, to make the marry me chicken, season the chicken pieces with salt and pepper. Heat a drizzle of the reserved sun-dried tomato oil in a frying pan over a medium heat, add the chicken pieces and fry until browned all over. Add in the tomato purée and garlic, give it a stir, then leave to cook out for a few minutes. Add the white wine to the pan to deglaze, then add the sun-dried tomatoes. Leave to cook for about 1 minute, until the liquid has reduced by half. Add in the tomato purée and garlic, give it a stir, then leave to cook out for a few minutes. Add the white wine to the pan to deglaze, then add the sun-dried tomatoes. Leave to cook for about 1 minute, until the liquid has reduced by half. Drain the potatoes once cooked. Put the colander back on the empty pan on the turned-off hob ring, cover the potatoes with a clean tea towel and leave them to steam-dry for 5 minutes. Drain the potatoes once cooked. Put the colander back on the empty pan on the turned-off hob ring, cover the potatoes with a clean tea towel and leave them to steam-dry for 5 minutes. Pour the double cream into the pan of chicken and cook for a further 10 minutes on a low-medium heat to thicken. Pour the double cream into the pan of chicken and cook for a further 10 minutes on a low-medium heat to thicken. Meanwhile, add the double cream for the mash into a small saucepan set over a low heat. Season well with salt and white pepper. Meanwhile, add the double cream for the mash into a small saucepan set over a low heat. Season well with salt and white pepper. Portion by portion, while still hot, pass the steam-dried potatoes through a sieve or potato ricer into a bowl, or mash with a potato masher. Fold in the cream, butter and cheese. Portion by portion, while still hot, pass the steam-dried potatoes through a sieve or potato ricer into a bowl, or mash with a potato masher. Fold in the cream, butter and cheese. Taste the chicken and season generously with salt and freshly ground black pepper, then stir through the Parmesan, lemon juice and chopped parsley. Serve in bowls with the cheesy mash. Taste the chicken and season generously with salt and freshly ground black pepper, then stir through the Parmesan, lemon juice and chopped parsley. Serve in bowls with the cheesy mash.