Cut the potatoes into small pieces. Cover with water. Bring to a boil, add salt to taste. Cook until done. Mash the finished potatoes into an airy puree with the addition of milk.

In a convenient container, mix breadcrumbs, dry herbs with lemon zest, a little salt and one clove of crushed garlic. Mix thoroughly.

Bake in an oven preheated to 190 degrees, about 15-20 minutes. Depends on the thickness of the chicken pieces.

Prepare the sauce. Cut the shallots into half rings. Heat a little olive oil and butter in a saucepan.

Over moderate heat, in a mixture of oils, fry the shallots until soft. Add the remaining clove of garlic. Pour in the apple cider vinegar and vegetable concentrate with mushrooms. Dilute a little with water. Salt to taste, boil until the volume is reduced by three times.

Add the remaining butter and finely chopped chives to the finished sauce, stirring vigorously. Remove from heat.

Serve the chicken breast with mashed potatoes. Top with the delicious butter sauce.