Slice the mushrooms: Cut off the stems and place the mushrooms cut-side down. Cut the mushrooms into 1/8-inch slices.

Cut the potatoes: Peel off the skin and cut the potatoes lengthwise into thick slices. Cut the slices lengthwise into fingers and the fingers crosswise into cubes.

Mince the garlic: Cut off the root of the cloves and bash them with your knife. Peel off the skin and mince the cloves with a mincer or knife.

Chop the parsley: Bunch the parsley into a small mound and chop finely with your knife.

Microwave the potatoes: Put the potatoes in a microwave-safe bowl and cover them with plastic wrap. Cook for 10 minutes.

Season the chicken: Meanwhile, season the chicken with 1/2 tsp paprika, 1/2 tsp pepper, 1/2 tsp garlic powder, and half the prepared amount of salt. Rub the seasoning thoroughly on the chicken breasts.

Sear the chicken: Put on a pan on medium heat until hot. Add 1 tbsp olive oil and the seasoned chicken. Sear for 5 minutes then turn down to low heat. Cook for another 5 minutes and remove the chicken.

Sauté the mushrooms: On the same pan, add 1 tbsp olive oil and 1 tbsp garlic. Stir for 30 seconds to caramelize. Then add 8 oz white mushrooms and stir for 3 minutes on medium heat.

Season the mushrooms: Add 1/2 tbsp all-purpose flour, 1/2 tbsp lemon juice, and the rest of the salt. Mix well.

Add the liquids: Add 3/4 cup milk and 4 tbsp heavy cream. Stir until combined.

Add the chicken: Add the chicken back to the mushroom sauce and cook for 5 minutes on low heat.

Garnish: Sprinkle 2 tbsp parsley on the chicken and mushroom sauce.

Mash the potatoes: Mash the cooked potatoes with a blender or potato masher. Pass the potatoes through a strainer for a smoother yield.

Serve and enjoy: Serve the mushroom chicken with mashed potatoes.