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:
Boil the Potatoes: While the chicken cooks, boil a pot of salted water. Add the potatoes and cook until they are tender, about 15-20 minutes. Drain and return them to the pot.
Mash the Potatoes: Incorporate the butter, milk, and optional sour cream into the potatoes. Mash until they are smooth and creamy. Season with salt and pepper as needed.
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