Preparation

• Peel the potatoes and cut them into equal-sized chunks. Add the potatoes to a large pot filled with water. Bring the water to a boil. Cook the potatoes until fork tender.
• Once the potatoes are done, drain the cooking water.
• Add butter, heavy cream, and salt to taste. Mash the potatoes with a potato masher until smooth. Set aside and cover to keep warm.
• In the meantime, prepare the chicken; season chicken with salt and pepper, to taste.
• Melt butter and olive oil in a skillet. Once hot, add the seasoned chicken and cook for 5 minutes per side or until browned.
• Preheat oven to 375°F. Remove the chicken from the skillet.
• Add butter and garlic in the same skillet where you cooked the chicken. Cook until butter is melted. Whisk in flour and cook for 1 minute.
• Gradually whisk in chicken broth. Whisk in mustard, salt, and pepper. Whisk in heavy cream and simmer for 1-2 minutes or until slightly thickened.
• Add the chicken back to the skillet with the sauce. Transfer to the oven and bake for 15 minutes or until the chicken is cooked through.
• Serve mashed potatoes on a plate. Add chicken on top and drizzle the sauce over the chicken. Finish off with chopped parsley.