Season the chicken with salt and pepper on both sides.
4 chicken breasts (or about 6 chicken thighs)
Melt the butter over medium-high heat in a large pan or skillet. When it is slightly brown and has a nutty smell, add the chicken to the pan and cook for 5-6 minutes on each side until browned and cooked through. Transfer to a plate and cover to keep warm.
2 tablespoon Green Valley Organics butter
Add the sliced potatoes, garlic, herbs and spices to the pan and cook for about 3 minutes. Flip and cook for a further 3 minutes until the potatoes are browning on the edges.
1 cup thinly sliced potatoes, 3 cloves garlic, minced, ½ teaspoon fresh rosemary, chopped, ½ teaspoon fresh oregano, chopped, ½ teaspoon fresh thyme, chopped, ½ teaspoon smoked paprika
Add the whole milk or cream and cook, stirring every so often, for another 5 minutes. The sauce should be hot and slightly thickened. Add salt and pepper to taste.
1 cup whole milk
Pop the chicken back into the pan and turn to ensure it is evenly coated in the cream sauce. Garnish with more fresh herbs and serve hot with a side of steamed vegetables (I served with carrots and broccoli).
salt and pepper to taste