Preparation of Mashed Potatoes: Place potatoes in cold salted water and bring to a boil
Cook until tender when pierced
Drain thoroughly and allow steam to escape
Mash until smooth
Incorporate butter and warm milk or cream
Season with salt and pepper
Hold hot for service
Preparation of Chicken: Season chicken breast with salt, pepper, and herbs
Heat oil or butter in a sauté pan
Sear chicken on both sides until evenly browned
Transfer to oven or reduce heat and cook until done
Rest the chicken before slicing to retain juices
Preparation of Asparagus: Heat butter or oil in a pan
Sauté asparagus with salt and pepper
Cook until tender yet crisp
Remove and keep warm
Preparation of Sauce: Melt butter in a pan and add garlic
Add flour and cook lightly to form a roux
Gradually add chicken stock, stirring continuously
Simmer until slightly thickened
Add cream if required
Adjust seasoning and strain if a smooth finish is needed
Plating and Service: Place mashed potatoes neatly on the plate
Arrange sliced chicken over or beside the mash
Position asparagus carefully for presentation
Nap the chicken with sauce
Garnish and serve hot
