Start by cutting up the potatoes into small chunks (cooks faster when they are smaller) and put them into a pot. Add water till they are just covered and salt the water with about 1 – 1 1/2 tsp or so. Bring to a boil and cook about 20-25 min or till fork tender.
While those are cooking, prepare everything else. Cut the chicken breast in half horizontally (to make them thin). Salt and pepper both sides of each slice of chicken. Mince 2 garlic cloves and chop some parsley. When there is about 10 minutes or so left for the potatoes, start cooking the chicken. Heat 1 tbsp olive oil and 1 tbsp butter in a medium skillet till melted. Add the chicken and cook about 2-3 minutes on each side. Once done, set aside and cover to keep warm.
Add the garlic to the skillet and stir it around so it doesn’t burn. Add 1/2 C white wine and heat over medium high heat, stirring around deglazing the pan. Let it bubble up and reduce by about half.
This is when my Potstoes were done, so I drained them and out hem back into the pot. Start mashing them by adding about 2 tbsp butter and 1/4 C heavy cream. Add more cream or butter as you mash them up to get them nice and creamy, then cover to keep them warm.
Add 1/2 tbsp Dijon mustard and 1/2 tbsp grainy brown mustard and whisk it around. Let that bubble up a bit and then add 1/4 C chicken both and whisk as the sauce heats up. Add 1/6 C heavy cream and stir bringing to a low simmer. Add salt and pepper to taste. If it’s too thick, add a little more chicken broth. If it’s too thin, add a little more cream.
Serve it up with the mashed potatoes as a bed to lay the chicken on, then pour the sauce over it and garnish with the chopped parsley. Enjoy!