Instructions
1. Prepare the Potatoes:
Place cubed potatoes in a large pot with salted water. Bring to a boil and cook for 15–20 minutes until tender.
2. Season and Sear the Chicken:
Pat the chicken breasts dry and season generously with salt and pepper. Heat the butter and vegetable oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown. Remove and set aside.
3. Sauté the Vegetables:
In the same skillet, add more butter and the diced onion. Cook for 3–4 minutes until softened. Add the minced garlic, celery, and red bell pepper. Sauté for another 5 minutes until vegetables are tender.
4. Make the Sauce Base:
Sprinkle flour over the vegetables and stir constantly for 1 minute to remove the raw flour taste. Gradually pour in the chicken broth, whisking constantly to avoid lumps.
5. Add Cream and Chicken:
Slowly stir in the heavy cream until you have a smooth sauce. Return the seared chicken to the pan, nestling it into the creamy mixture. Season with salt and pepper.
6. Simmer:
Reduce the heat to low, cover, and let simmer for 20–25 minutes, until the chicken is cooked through and the sauce has thickened.
7. Finish the Mashed Potatoes:
Drain the cooked potatoes well. Add butter, warm milk, minced garlic, and mash until smooth and creamy. Season with salt and pepper, then fold in chopped green onions.
8. Final Touches:
Taste the creamy chicken sauce and adjust seasoning as needed. Sprinkle with fresh chopped parsley before serving.
9. To Serve:
Plate the creamy chicken alongside the garlic mashed potatoes, spooning extra sauce over both.
📋 Recipe Info:
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
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Servings: 4
🔍 Nutrition per Serving:
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