Instructions:
step 1 Season the chicken breasts with garlic powder, onion powder, thyme, parsley, salt, and pepper.
step 2 Heat olive oil in a skillet over medium heat and sear the chicken for 5–6 minutes per side, until golden and cooked through. Remove and set aside.
step 3 In the same pan, melt butter for the gravy. Stir in flour and cook for 1 minute to form a roux.
step 4 Gradually whisk in chicken stock and cook until thickened.
step 5 Add cream, herbs, salt, and pepper, and simmer for 3–5 minutes. Return chicken to the pan to coat in the sauce.
step 6 For the mashed potatoes, boil chopped potatoes in salted water until fork-tender, about 15–20 minutes.
step 7 Drain and mash with butter, milk, salt, and pepper until smooth and fluffy.
step 8 For the glazed carrots, steam or boil carrots until just tender, about 6–8 minutes.
step 9 In a pan, melt butter and stir in honey. Add carrots, tossing to glaze. Season with salt and pepper.
step 10 Plate the chicken with a spoonful of gravy, a serving of mashed potatoes, and glazed carrots. Garnish with fresh parsley.
Storage and Reheating Tips:
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat the chicken and gravy gently in a skillet over low heat. Mashed potatoes and carrots can be microwaved or reheated on the stovetop with a little butter or milk to refresh texture.
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