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Preheat the oven to 220C
Peel the potatoes and cut into small cubes, transfer to a pan of cold water and cook over high heat for 12-15 minutes until tender
Place a large pan over medium heat, add oil and lay in seasoned chicken breasts skin side down with a weight on top, cook for 4-5 minutes until skin browns
Transfer chicken to the oven and cook for 3-4 minutes until internal temperature reaches 67C, then remove and let rest in the pan
Drain potatoes and pass through a potato ricer, then add butter, milk and truffle salt
Roughly chop the greens and cook in a hot pan with oil until wilted, season with salt and lemon juice
Remove chicken from pan and slice, add chicken stock to the pan and reduce, then add cold butter and black garlic paste and emulsify, season with salt
Plate the mash on one side, greens on the other, place sliced chicken over greens and pour pan sauce over the chicken