Seared Chicken With Smashed Potatoes & Herbed Pan Sauce
- Reviews 1
Ready In: 50 mins
Serves: 4
Ingredients
- 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
- 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.
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