Directions:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chicken breasts to the skillet and pour in the chicken broth. Season with thyme, rosemary, salt, and pepper. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet.
In a separate bowl, whisk together the heavy cream and flour until smooth. Gradually add this mixture to the skillet, stirring to combine. Cook for 5-7 minutes until the gravy thickens.
To serve, place a generous scoop of mashed potatoes on a plate and top with the savory shredded chicken and creamy gravy. Garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 550 kcal | Servings: 4 servings
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