Ingredients

4 Chicken breasts, diced
2 tsp (10 ml) Seven Colours Grill Seasoning™
2 tsp (10 ml) Black pepper
1 Tbsp (15 ml) Oil
1 Onion, finely diced
250 g Mushrooms, sliced
1 Tbsp (15 ml) minced Garlic
1 Tbsp (15 ml) Butter
1 Tbsp (15 ml) Flour
1 cup (250 ml) Milk
1 cup (250 ml) fresh Cream
¼ cup (62,5 ml) grated Parmesan (or your preferred cheese)
handful fresh Parsley, finely chopped
1 tsp (5 ml) Chilli flakes

For the mashed-potato topping:
1 kg Potatoes, cooked and mashed
2 Tbsp(30 ml) Butter
pinch Salt
1 Egg yolk

Method

Preheat the oven to 180 °C.
Season the chicken with Seven Colours Grill Seasoning™ and black pepper. In a pan over medium heat, heat the oil and sear the chicken for 5–6 minutes until golden. Remove and set aside.
In the same pan, sauté the onion until soft, about 5 minutes. Add the mushrooms and cook until their moisture has been released, about 5 minutes.
Stir in the garlic and cook until fragrant.