Categories: Complete Meals
Ingredients
- 1 1/2 lb of small red potatoes (about 20)
- Kosher salt and pepper
- 1 tbsp of olive oil
- 4 6 oz boneless, skinless chicken breasts
- 3/4 cup dry white wine
- 1/4 low fat sour cream
- 1/4 cup fresh, chopped, flat-leaf parsley
Directions
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Place potatoes in a large saucepan and cover with cold water.
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Bring to a boil, add 2 tsp of salt, reduce heat and simmer until just tender, 15 – 18 minutes.
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Reserve ½ cup of the cooking water; drain the potatoes and return them to the pot.
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Gently smash with ¼ cup of the cooking water, adding more if potatoes seem dry.
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While the potatoes are cooking, heat the oil in a large skillet over medium heat.
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Season the chicken with ½ tsp each salt and pepper and cook until golden brown and cooked through, 6 to 8 minutes per side; transfer to plates.
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Add the wine to the skillet and simmer for 2 minutes.
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Remove from heat and whisk in the sour cream, mustard, and parsley.
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Spoon over the potatoes and chicken. Serve.