Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 (6 oz) boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a pot of salted cold water. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until fork-tender.
  2. Drain potatoes well, return them to the warm pot, and mash until smooth.
  3. Stir in 4 tbsp butter and heavy cream until velvety; season with salt and pepper and keep covered on low heat.
  4. Pat chicken breasts dry with paper towels and season both sides with salt, pepper, and paprika.
  5. Heat olive oil in a heavy-bottomed skillet over high heat until shimmering.
  6. Sear chicken for 5–7 minutes per side without moving them, until mahogany-colored.
  7. In the final 2 minutes of cooking, add 2 tbsp butter and smashed garlic to the pan, spooning the bubbling butter over the chicken continuously.
  8. Remove chicken to a plate and let rest for 5–10 minutes.
  9. In the same skillet, whisk flour into the remaining pan drippings (fond).
  10. Slowly whisk in chicken broth and simmer until thickened, then stir in lemon juice and chopped parsley.