So my best friend wants to make this dish as soon as possible so I had to post it as soon as I could.
For the chicken :
– 1 lb of Boneless Chicken Breast
– 2 tbs EVOO
Heat up EVOO in pan. Liberally salt and pepper chicken breasts. Cook thoroughly. *more than welcome to add any spices like garlic powder and onion powder.
For the Smashed Potatoes:
– 5 Yukon Gold Potatoes, quartered and washed.
– 1/2Cup Heavy Cream
(depending on how creamy you like your potatoes you can use more or less)
– 2TBS butter
-salt and pepper to taste.
Place potatoes in a pot and cover with water. Sprinkle a good amount of salt over potatoes. Bring to a boil until fork tender. Using a masher, mash the potatoes after draining them. Add heavy cream, butter, and salt and pepper to taste. Then MASH AWAY! I like mine really creamy almost like a puree.
For the Cream Sauce:
– 1 Diced Onion
– 1 Package of sliced mushrooms
– 2 cloves of minced garlic
– 1 Cup of White Zinfandel Wine (you can use any wine you have on hand)
– 2 Cups Heavy Cream.
– Salt and Pepper to taste
Put EVOO in the pan and heat it up. Add mushrooms to pan and saute until almost tender. Then add onions. Once the onions become translucent add garlic. Saute for another few minutes.
Now add wine and let reduce for 5 to 7 mins. After reduction add heavy cream, salt, and pepper. I like a lot of pepper. I also added some garlic powder as I really love garlic. Bring to a slow boil on low. Let boil for 10 mins.
Scoop smashed potatoes and place on.plate or shallow bowl. Top with chicken and smother with cream sauce. Garnish with some fresh parsley and bon appetite! Enjoy!!