In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper, and thyme. Add chicken and shake to coat. In the small pan, brown chicken in butter. Remove chicken and set aside.
Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.
For the Garlic Mashed Potatoes
Peel the potatoes and cut them into thirds. Add them to a salted pot of water and boil them until a sharp knife easily pierces them.
While the potatoes are boiling, add the cream, butter, garlic, salt, and pepper to a small saucepan over low heat. Let it slowly warm through. The garlic slightly cooks, infusing the cream so the potatoes are more evenly flavored.
Drain the potatoes thoroughly and leave them in the pot. Slowly pour in the cream mixture and mash the potatoes using a hand-held potato masher. Mash until the cream has been absorbed and you’ve got a nice, smooth mash. Don’t over-mash or they may end up gluey.