• 2 tbsp butter
• 4 chicken breasts (or about 6 chicken thighs) pounded to be of equal thickness
• 1 cup thinly sliced potatoes (I used sierra red. Make sure you cut them thinly or they will not cook quickly enough)
• 3 cloves garlic, minced
• 1/2 tsp fresh rosemary, chopped
• 1/2 tsp fresh oregano, chopped
• 1/2 tsp fresh thyme, chopped
• 1/2 tsp smoked paprika
• 1 cup whole milk (sub in heavy cream if you want something more indulgent)
• Salt and pepper to taste

• Season the chicken with salt and pepper on both sides.
• 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.
• 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.
• 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.
• Pop the chicken back into the pan and turn to ensure it is evenly coated in cream sauce.
• Garnish with more fresh herbs and serve hot with a side of steamed vegetables (I served with carrots and broccoli).