Chicken:

• 2 lbs. chicken cutlets or breasts (breasts pounded thin for even cooking)
• 4 tbsp olive oil, divided
• 1/2 stick butter (4 tbsp)
• 3 tbsp all-purpose flour
• 2 cups chicken stock, low sodium
• 6 garlic cloves, minced
• 1 medium yellow onion, diced
• 1 stalk celery, diced
• 1/3 cup sour cream
• Salt and pepper to taste

Optional Poultry Seasoning:

• 1/2 tsp smoked paprika (regular paprika works instead)
• 1/2 tsp garlic powder
• 1/2 tsp onion granules (onion powder works instead)
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp dried sage
• 4 lbs russet potatoes
• 3/4 tsp salt
• 1.5 cups half and half, warmed
• 1 stick salted butter, softened
• 3/4 cup monterey jack cheese, shredded (mozzarella, pepper jack, etc.)
• 1 tsp garlic powder
• Pepper to taste (about 1/2 tsp each)