Recipe by Kerfuffle-Upon-Wincle
From Woman's Day's facebook page -- Rustic, skin-on smashed potatoes offer all the flavor of mashed potatoes, but with much less work, making them ideal for weeknight dinner. They’re also just the thing to soak up all the (irresistible) extra pan sauce.
Top Review by IngridH
I love meals like this- they look and taste impressive, but take almost no work at all! The only change I made was to add 1 tablespoon of tarragon to the parsley, since I have it in the herb garden right now. Next time I would reduce the wine more before adding the sour cream and mustard, and add a bit more mustard. We all really enjoyed this meal, thanks so much for posting! Made for Photo Tag
- 1 1⁄2 lbs small red potatoes (about 20)
- salt and pepper (See directions below for amounts!)
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 3⁄4 cup dry white wine
- 1⁄4 cup low-fat sour cream
- 1 tablespoon Dijon mustard
- 1⁄4 cup fresh flat-leaf parsley, chopped
Directions See How It's Made
- Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes.
- Reserve 1/2 cup of the cooking water; drain the potatoes and return them to the pot. Gently smash with 1/4 cup of the cooking water (adding more if the potatoes seem very dry).
- While the potatoes are cooking, heat the oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook until golden brown and cooked through, 6 to 8 minutes per side; transfer to plates.
- Add the wine to the skillet and simmer for 2 minutes. Remove from heat and whisk in the sour cream, mustard and parsley. Spoon over the potatoes and chicken.