Seared Chicken With Smashed Potatoes & Herbed Pan Sauce – a delicious recipe with red potatoes, salt, olive oil, chicken breasts, white wine, low-fat sour cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the potatoes in a large saucepan and cover with cold water.
2
Bring to a boil, add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes.
3
Reserve 1/2 cup of the cooking water; drain the potatoes and return them to the pot.
4
Gently smash with 1/4 cup of the cooking water (adding more if the potatoes seem very dry).
5
While the potatoes are cooking, heat the oil in a large skillet over medium heat.
6
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.
7
Add the wine to the skillet and simmer for 2 minutes.
8
Remove from heat and whisk in the sour cream, mustard and parsley.
9
Spoon over the potatoes and chicken.
254
kcal
Calories
11
g
Fat
6
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 12 lbs small red potatoes (about 20), salt and pepper (See directions below for amounts!), 1 tablespoon olive oil, 4 boneless skinless chicken breasts, and more.
Yes, Seared Chicken With Smashed Potatoes & Herbed Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
