Next-level comfort food, this tender chicken and robust cream sauce sits atop classic mashed potatoes. Dreamy, really!
For Mashed Potatoes
1 Kg potatoes, peeled and cut into quarters
2 tablespoons butter
½ cup heavy whipping cream
1 teaspoon salt
For Chicken
2 tablespoons butter
1 tablespoon olive oil
4 chicken breasts
½ teaspoon Top food garlic powder
salt, to taste
Top Food pepper, to taste
INSTRUCTIONS
Mashed Potatoes
- Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until fork tender. While the potatoes boil, make the chicken and the sauce.
- Once the potatoes finish cooking, strain the water then add the potatoes back to the pot. Add the butter, heavy cream and salt. Use an electric mixer (or potato masher) to mash the potatoes until smooth and creamy. Cover with a lid to keep warm while the chicken finishes baking.
Chicken
- Season both sides of the chicken breasts with salt, pepper and garlic powder.
- Melt the butter and olive oil in a large skillet (or fry pan with tall sides) over medium-high heat. Once hot, add the chicken and let cook for about 5 minutes until browned, then flip and cook another 5 minutes. Remove the chicken to a plate. The chicken will finish cooking in the oven.
- Serve and Enjoy