|
This recipe serves 4 Total time: 25
min.
Ingredients
· 1 pound small new potatoes (about 10)
· kosher salt and black pepper
· 1 10-ounce package frozen peas
· 2 scallions, sliced
· 2 tablespoons unsalted butter
· 8 small chicken cutlets (about 1 1/4
pounds)
· 2 tablespoons flour
· 2 tablespoons olive oil
Directions
1. Place
the potatoes in a saucepan with enough water to cover. Add 1 teaspoon salt.
Simmer until tender, 15 to 18 minutes, adding the peas in the last 2 minutes;
drain. Gently mash with the scallions, butter, and 1/2 teaspoon
each salt and pepper..
2.
Meanwhile, season the chicken with 1/2 teaspoon
salt and 1/4 teaspoon pepper. Coat with the flour, shaking
off the excess..
3. Heat
1 tablespoon of the oil in a large skillet over medium-high heat and cook half
the chicken until golden brown and cooked through, 2 to 3 minutes per side;
transfer to plates. Repeat with the remaining oil and chicken. Serve with the
potatoes.
By Sara Quessenberry, May 2009
|