Creamy Garlic Parmesan Chicken & Mashed Potatoes

Ingredients (raw weights)

• 567 g chicken breast, boneless skinless, raw
• 6 g salt, dry
• 1.1 g black pepper, dry
• 94 g all-purpose flour, dry
• 100 g parmesan cheese, grated, as sold
• 43 g butter, salted, as sold
• 48 g garlic, raw
• 249 g chicken broth/stock, as sold
• 120 g heavy cream, as sold
• 16 g mustard, as sold
• 0.5 g fresh parsley, optional, finely chopped, raw
• potatoes, white, raw – no amount given (not in macros)
• green beans, raw – no amount given (not in macros)

Steps

1. Dust the chicken breasts with the ½ teaspoon of salt and ¼ teaspoon of pepper.
2. Mix a ½ cup of the flour and a ½ cup of the parmesan together in a shallow bowl and then press the chicken into it on all sides until completely coated.
3. Melt the butter into a large skillet over medium/high heat with the cloves of garlic, sear the chicken for 5-6 minutes per side, or until each side develops a golden brown crust and the chicken reaches an internal temperature of 165°F.
4. Remove the chicken from the skillet, add the rest of the flour (¼ cup), broth, cream, and Dijon mustard. Whisk to combine until it's smooth. Add the rest of the parmesan (½ cup) and additional ½ teaspoon of salt and ¼ teaspoon of pepper, if needed. Nestle the chicken back into the sauce, and simmer for 10 minutes.
5. Garnish with the fresh parmesan and serve with mashed potatoes and green beans, if desired.