Chicken and Garlic Gravy with Cheesy Mashed Potatoes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup chicken broth (low-sodium)
• 1 tablespoon all-purpose flour
• 1 teaspoon garlic herb seasoning
• Salt and pepper, to taste
• 2 pounds russet potatoes, peeled and cubed
• ½ cup milk (or cream for extra richness)
• 4 tablespoons unsalted butter
• 1 cup shredded cheddar cheese

Instructions

1. Begin by preparing the cheesy mashed potatoes. Place the peeled and cubed potatoes into a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
2. Once boiling, reduce heat to medium and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain thoroughly and return to the pot.
3. Add ½ cup milk, 4 tablespoons butter, and shredded cheddar cheese to the pot with the drained potatoes. Mash until creamy and smooth. Season with salt and pepper to taste. Cover and set aside.
4. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season chicken breasts with salt and pepper, then cook for about 5-7 minutes on each side until golden brown and cooked through.
5. Remove the chicken from the skillet and let it rest. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
6. Sprinkle 1 tablespoon of flour over the garlic and stir to form a roux. Gradually add chicken broth while whisking to ensure no lumps. Bring to a simmer and cook until thickened, about 3-5 minutes.
7. Add garlic herb seasoning and stir well. Slice the rested chicken breasts and return to the skillet, coating them in the gravy.
8. To serve, place cheesy mashed potatoes on each plate, top with sliced chicken, and spoon gravy over everything.

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