Place the potatoes in a saucepan with enough water to cover. Add 1 tsp salt. Simmer until tender, 15 to 18 minutes, adding the peas in the last 2 minutes, drain. Gently mash wiht scallions, butter, and /2 tsp each salt and pepper.
Meanwhile, season the chicken with 1/2 tsp slat and 1/4 tsp pepper. Coat with flour, shaking off excess.
Heat 1 tbs 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.
Upgrade....add in ricotta, goat cheese or grated Cheddar or Parmesan to the potatoes for added flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 68 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.3mg||5 %|
|Sodium 87.7mg||3 %|
|Potassium 504.8mg||13 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 21.1g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 173
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