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Stir in garlic and thyme, cooking for 1 minute until fragrant.
Pour in heavy cream, stirring gently.
Place chicken back on top of the potatoes.
Cover and simmer on low heat for 20 minutes, until chicken is cooked through.
Serve hot, straight from the pan, scooping the creamy potatoes with the chicken on top.
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The fluorescent, tube style lighting of the pediatric clinic staff pantry hummed a dull, monotonous, vibrating tune. It was a frequency that usually faded…