Thursday, January 4, 2024

ChezCindy: Seared Chicken with Minty Mashed Potatoes & Peas


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.  

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