Begin by preheating your oven to 200°C (400°F).

Take each chicken breast and place a slice of ham and a slice of Gruyère cheese on top, then fold the chicken over to enclose the filling.

In a bowl, mix the cornflour and plain flour together. In another bowl, beat the eggs, and in a third bowl, place the breadcrumbs mixed with salt, black pepper, and smoked paprika.

Dredge each stuffed chicken breast in the flour mixture, then dip into the beaten eggs, and finally coat with the breadcrumbs.

Heat oil in a frying pan over medium heat and cook the chicken breasts for about 4-5 minutes on each side until golden brown.

Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes until cooked through.

While the chicken is baking, prepare the mashed potatoes. Peel and chop the floury potatoes, then boil them in salted water until tender.

Drain the potatoes and return them to the pot. Add 200 g of butter, salt, and black pepper, then mash until smooth and creamy.

For the sauce, melt 30 g of butter in a saucepan over medium heat. Add the plain flour and stir for a minute to create a roux.

Add minced garlic and cook for another minute, then gradually whisk in the dry white wine, chicken stock, and double cream.

Stir in the Dijon and wholegrain mustard, and season with freshly grated nutmeg, salt, and black pepper. Let the sauce simmer until it thickens.

Once the chicken is done, serve it alongside the creamy mashed potatoes and drizzle the Comté cream sauce over the top.

Garnish with freshly squeezed lemon juice and chopped chives before serving.