4 large russet potatoes, peeled and quartered
1/2 cup of milk
4 tbsp of butter, unsalted
Salt and black pepper, to taste
1/4 cup of sour cream (optional for added creaminess)
Instructions:
For the Shredded Chicken and Gravy:
Cook the Chicken: In a sizeable skillet or Dutch oven, heat the butter over medium heat. Sauté the onion and garlic until they are tender, about 3-4 minutes. Add the chicken, pour in the chicken broth, and season with thyme, parsley, salt, and pepper. Cover and let it simmer for 20-25 minutes, until the chicken is fully cooked and tender.
Shred the Chicken: Remove the chicken from the skillet and shred it with two forks. Keep it aside.
Make the Gravy: In the same skillet, blend in the cream of chicken soup and sour cream until smooth. Return the shredded chicken to the skillet, mixing well to coat it in the gravy. Let it simmer for another 5 minutes to blend the flavors.
For the Mashed Potatoes:
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