To a small pot, add your cubed potatoes and cover with cold water. Season generously with salt, bring to a boil and cook until fork tender, about 20 minutes. Drain and add back to pot. Then add butter and heavy cream. Using a whisk, mix and mash until smooth. Season to taste with salt and pepper, set aside and keep warm.
Next, butterfly your chicken breasts and season with salt and pepper. Then, lightly dust with flour on both sides. In a frying pan, over medium high heat, add olive oil. Once hot, add your chicken breasts and cook for 3 minutes on each side. Remove from pan and set aside. In the same pan, add more oil if needed and saute your shallots and garlic until softened, 1-2 minutes. Then add your mushrooms and cook until lightly softened. Next, add your wine and cook until alcohol is evaporated. Then, add your chicken stock and reduce sauce by about 30 percent. Next, add your heavy cream, season to taste with salt and pepper and mix well. Return your chicken breasts to pan and baste with your sauce.
To serve
On a plate, add a spoonful of your mashed potatoes, one of your chicken breasts and a spoonful of sauce. Garnish with fresh parsley and enjoy!
