Peel and rinse 6-8 potatoes. Cut them into approximately ½-inch pieces. Try to keep them relatively uniform so they cook evenly.

Thinly slice the onions.

Slice the chicken breasts in half lengthwise, creating 4 thinner cutlets. Use 3 of them for this recipe and save the other for another recipe.

Season both sides of the chicken with salt and black pepper.

Mince two cloves of garlic for the green beans.

Cook the potatoes

Place the diced potatoes in a large pot and cover with cold water. Add a generous pinch of salt.

Bring to a boil, reduce the heat, cover, and simmer until the potatoes are fork tender, approximately 10-15 minutes depending on their size

Prepare the chicken

Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat.

Add the sliced onions and cook, stirring occasionally, until softened and nicely browned, approximately 8-12 minutes. We're looking for flavorful browned onions, not a traditional slow caramelization.

Remove the onions from the skillet and set aside.

Add a splash of oil to the same skillet. Increase the heat slightly and sear the seasoned chicken for approximately 2-3 minutes per side, until golden brown. The chicken does not need to be fully cooked yet.

Add 2 cups of water, the brown gravy mix, chicken gravy mix, and reserved onions.

Stir well, scraping up any browned bits from the bottom of the skillet.

Cover and simmer gently until the chicken is fully cooked and tender enough to shred. Chicken should reach an internal temperature of 165°F.

Shred the chicken directly into the gravy and stir to coat. Add a splash of water if the gravy becomes too thick.

Prepare the green beans

Melt 2 tablespoons of butter in a separate skillet over medium heat.

Add the frozen green beans and sauté until heated through and any excess moisture has evaporated.

Add the minced garlic and cook for approximately 30-60 seconds, just until fragrant.

Season with salt and pepper.

Finish the mashed potatoes. First, drain the cooked potatoes thoroughly.

Mash with butter and enough milk to reach your desired consistency.

Season with salt and pepper. Add a spoonful of sour cream for additional richness and a little tang, if desired.