For the Chicken & Sauce:

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2 chicken breasts

Salt and pepper (to taste)

1 tsp garlic powder

1 Tbsp olive oil

2 Tbsp butter

1 cup mushrooms (sliced)

3 cloves garlic (minced)

½ cup chicken broth

½ cup heavy cream (or milk + 1 tsp flour for thickening)

¼ cup grated mozzarella cheese

1 tsp dried thyme (or Italian seasoning)

1 tsp dried oregano

½ tsp paprika (optional, for color)

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For the Mashed Potatoes:

2 large potatoes

2 Tbsp butter

¼ cup milk (or more for creaminess)

Salt and pepper (to taste)

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For the Asparagus (side dish):

½ bunch asaparagus

1 Tbsp olive oil

1 clove garlic (minced)

Salt and pepper

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Instructions:

1. Make the Mashed Potatoes:

2. Boil Potatoes in salted water until fork-tender (about 15-20 minutes)

3. Drain, then mash or rice and mix with butter, milk, salt, and pepper. Set aside.

4. Cook the chicken:

5. Season chicken with salt, pepper, garlic powder, and paprika.

6. Heat olive oil in a pan over medium-high and sear chicken for 5-6 minutes per side until golden and internal temperature is at least 165F. Remove from pan and set aside.

7. Make the Creamy Mushroom Sauce:

8. In the same pan, add butter and sauté mushrooms until browned.

9. Add garlic and cook for 30 seconds.

10. Pour in chicken broth and let it simmer for 2 minutes.

11. Stir in heavy cream (or milk + flour) and mozzarella cheese, then add thyme. Let it thicken.

12. Return the chicken to the pan and spoon sauce over it. Simmer for 2 minutes.

13. Toss asparagus with olive oil, garlic, salt, and pepper. Roast at 400F for 8 - 10 minutes or saute in a pan for 5 minutes.

14. Plate the mashed potatoes, with chicken on top, pour over extra sauce, and serve with Asparagus.