Chicken and potatoes

THIS RECIPE. Oh my gosh this recipe. It is so delcious. It gives me a little taste of fried chicken yet is lower calorie & adding sautéed greens makes this a perfect southern inspired dish. 

Ingredients

4 skinless, boneless chicken breast halves 

1 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 cup flour

2 tablespoons olive oil

2 tablespoons unsalted butter

1 1/2 cups unsalted organic chicken stock

2 large russet potatoes, chopped and boiled until soft

1/3 cup whole milk 

2 tablespoons chopped fresh flat-leaf parsley

Method

Sprinkle chicken with 1/2 teaspoon pepper and 1/8 teaspoon salt. Place 2 tablespoons flour in a shallow dish. Dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter to pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 tablespoons flour to pan; cook 30 seconds, stirring occasionally. Add stock to pan; bring to a boil, stirring with a whisk until smooth. Reduce heat; simmer 2 minutes. Stir in 1/4 teaspoon pepper and remaining 1/8 teaspoon salt.

Combine potatoes, remaining 1/4 teaspoon pepper, remaining 1 tablespoon butter, and milk in a medium bowl; mash to desired consistency. Serve with chicken and gravy. Sprinkle with parsley.