Easy Chicken and Gravy Over Mashed Potatoes

• portions: Servings: 4 | Calories:
• temps actif: 15mins
• temps total: 40mins

Ingrédients

4 boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

2 tablespoons olive oil

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups chicken broth

1 teaspoon Worcestershire sauce

1/2 cup heavy cream

1 tablespoon chopped parsley, optional

For the mashed potatoes:

2 pounds russet or Yukon Gold potatoes, peeled and cubed

4 tablespoons butter

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 to 18 minutes until fork tender. Drain well.

Mash the potatoes with butter, milk, salt, and black pepper until smooth and creamy. Cover and keep warm.

Season the chicken with salt, black pepper, garlic powder, and onion powder.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove to a plate and keep warm.

In the same skillet, melt the butter. Whisk in the flour and cook for 1 minute.

Slowly whisk in the chicken broth and Worcestershire sauce until smooth. Stir in the heavy cream and simmer for 3 to 4 minutes until the gravy thickens.

Slice the chicken if desired. Spoon the mashed potatoes onto plates, top with chicken, and pour the warm gravy over everything.

Sprinkle with parsley if using, then serve hot. Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes