Cooking Instructions

• Season the chicken breasts with salt and pepper on both sides.
• In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
• In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant.
• Pour in the heavy cream and chicken broth, stirring to combine.
• Add thyme and basil, and season with salt and pepper. Let the sauce simmer for about 5 minutes until it thickens slightly.
• Place the cooked chicken back in the skillet, spooning the sauce over the top. Let it simmer for an additional 5 minutes to absorb flavors.
• While the chicken is simmering, boil the cubed potatoes in salted water until tender, about 15-20 minutes.
• Drain the potatoes and return them to the pot. Add milk and butter, mashing until smooth and creamy. Season with salt to taste.
• Plate the mashed potatoes and top with the creamy herb chicken. Drizzle extra sauce over the chicken and garnish with fresh parsley.