Sauteed Chicken with Pumpkin Seeds and Garlic Mashed Potatoes

Tired of Baking.....need more cooking ideas, this one was born from another variation but turned out actually to be very good.
Initially the recipe called for ground pumkin seeds to be mixed with bread crumbs and then used to bread chicken breast...and then saute until brown then transfer and bake them. On the side the recipe called for 1 avocado blended well with 1 cup of half and half and heated in a saucepan and seasoned with garlic, white wine and salt. after letting it heat and reduce the white wine you pour the avocado dressing over the chicken breast and cilatro rice. It sounded great but laziness gave us this version....

I sauteed green onions and pumpkin seeds in butter and olive oil until browned adding garlic and sea salt. Then I added the chicken breast, and turned over several times while it sauteed. Once the chicken was about half finished I added, cream of mushroom soup....about 1/4 cup of half and half and a small dash of pepper put a lid on and just let is continue to simmer until the chicken was cooked through.
Instead of cilantro rice I thought this sounded like it called for garlic mashed potatoes.....place a chicken breast over a small pile of potatoes and pour the liquid over the top.....

I would actually make this again....without the pumkin seeds....in a non pumkin month! The seeds were good tasting but I either over cooked them or under cooked them.,,, they were an odd texture. I am thinking that had I left them to the end and just tossed them in some butter and salt in a pan at the very last minute and then topped off with them it would have been better they would have been crunchy.

But we did find that the fried onions (the kind you put on green bean caserole on Turkey day) were an incredible topping for this dish! I dont even want to know how many calories this one ended up being!