Greg'S Pan Seared Chicken, Mashed Potatoes, Gravy And Broccoli

• 1 pound russet potatoes
• 1/4 cup 2% milk
• 2 tablespoons butter divided
• 3 teaspoons kosher salt divided
• 3 teaspoons black pepper divided
• 20 ounces boneless skinless chicken breasts
• 1/4 cup flour
• 2 tablespoons canola
• 1 1/2 cups fat free chicken stock unsalted
• 1/3 cup 2% milk
• 4 cups broccoli steamed

1. Cube potatoes, place in a pot and cover with water. Bring to a boil and cook for 20 min or until soft. Drain, retaining 1/2 cup of potato water. Add 1/4 cup milk, 1 tsp salt and pepper, 1 tbsp butter and mash. Use some of the potato water if additional liquid is needed. Cover and keep warm.
2. While potatoes are cooking, preheat skillet over med-high heat. Sprinkle chicken with 1 tsp salt and pepper and dredge in 2 tbsp of flour. Add 1 tbsp oil and butter to skillet. Sear chicken 5 min per side or until done. Remove and keep warm.
3. Add 1 tbsp oil to skillet then whisk in remaining flour for 30 seconds. Add stock, bring to a boil while whisking until smooth. Reduce heat and simmer for 2 minutes until thickened. Salt and pepper to taste.

potatoes, milk, butter, kosher salt, black pepper, chicken breasts, flour, canola, chicken, milk, broccoli steamed

Taken from www.yummly.com/recipe/Greg_s-Pan-Seared-Chicken_-Mashed-Potatoes_-Gravy-and-Broccoli-899336 (may not work)