Cooking with fresh herbs is a great way to add flavor to a dinner that might otherwise be considered as standard or ho-hum. Fresh mint is used to perk up chicken and mashed potatoes adding color and texture, no gravy needed. Fresh basil or cilantro would also be great instead of mint as a different flavor adventure for another day.
Seared Chicken with Minty Mashed Potatoes & Peas
1 pound Yukon Gold or Red Skin potatoes
8 ounces frozen peas
1 small bunch fresh mint, leaves rinsed and dried (about 3/4 ounce with stems)
4 6-ounce boneless skinless chicken breast
Kosher Salt, Black Pepper, Olive Oil
Fill a large pan with water placing onto the stove over medium-high heat, bring to a boil. Rinse the potatoes, cut into 1-inch pieces leaving the skin on. Carefully place the potatoes into the boiling water, adding 1 tablespoon of kosher salt. Cook the potatoes until tender when pierced with a fork, about 12-15 minutes, adding the frozen peas at the last 3 minutes of cooking. Chop half of the mint leaves, set aside.
Meanwhile, prepare the chicken breast by patting dry with a paper towel. Season the chicken with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Place a nonstick skillet over medium-high heat, adding 1 tablespoon of olive oil to the skillet. When the oil is hot, using tongs carefully place the seasoned chicken breasts into the skillet. Cook on side one for 6-7 minutes until the chicken is deeply seared and brown on this first side. Using tongs, turn the chicken over to cook on side two for another 2-3 minutes, until the internal temperature is 160 degrees. Remove the chicken from the skillet placing onto a serving platter. Place the remaining mint leaves into the hot skillet adding a tablespoon of oil if the pan is too dry. Toss and fry the mint leaves until crisp. Remove from the pan, set aside on a paper towel.
Drain the potatoes and peas, returning to the pan. Mash along with the chopped mint, 1 1/2 teaspoons kosher salt, and 3 tablespoons of olive oil.
Serve the mashed potatoes/peas alongside of the chicken breasts, garnishing the chicken with the fried mint leaves.