Chicken with Creamy Dijon Sauce and Mashed Potatoes

• 1 tablespoon butter
• 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
• 1 cup chicken broth (low sodium preferred)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1 tablespoon Dijon mustard (or more for extra tang)
• 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)

For the Mashed Potatoes:

• 1.5 lbs potatoes (Yukon Gold or Russet), peeled and quartered
• 1/4 cup milk (warmed)
• 2 tablespoons butter
• Salt and pepper to taste
  

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