Method
Rub the chicken fillets with salt and pepper. Place in a hot, oiled frying pan and seal on both sides for 1 minute.
Place the garlic butter on top of the chicken fillets and allow to melt over them. Turn and baste, and cook on a lower heat for another 5 or 6 minutes.
Meanwhile, peel and wash the potatoes and cook in salted water until tender.
Wash and dry the scallions and cut into small pieces. Place the butter and milk into a saucepan and heat (do not boil). Add the scallions and turn the heat down low to simmer. After 1 minute switch off the heat.
Drain the potatoes and let them sit for about a minute until they dry out. Add some salt and pepper. Mash the potatoes until there are no lumps.
Slowly add the milk and scallions and mix in with a spoon until the potatoes are thick and creamy.
On a warm plate, spoon three or four heaped tablespoons of potatoes and place your chicken fillet on top. Sprinkle with parsley. Serve with roasted vine tomatoes.