with Mashed Potatoes & Peas

Yield: 2 Servings

Adapted from: Dinnerly

A simple, yet delightful sautéed chicken with a honey garlic sauce, served with mashed potatoes and buttered green peas.

Prep: 10, Cook: 20

• 12oz potatoes
• 10oz chicken cutlets
• 6oz green peas
• ½tsp garlic powder
• 2TBS honey
• ½tsp apple cider vinegar
• 4TBS butter
• salt & pepper
• cooking oil

Boil potatoes:

Scrub potatoes (peel, if desired), then cut into 1-inch pieces; place in a medium saucepan with enough salted water to cover by 1 inch. Cover and bring to a boil over high heat. Uncover and cook until easily pierced with a fork, 8–12 minutes. Reserve ⅓ cup cooking water, then drain and return potatoes to saucepan. Cover to keep warm off heat.

Cook chicken:

Pat chicken dry; pound to an even ½-inch thickness, if desired. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Working in batches, if necessary, cook chicken until browned and cooked through, 3–5 minutes per side. Transfer to a plate.

Make pan sauce:

Return skillet to medium heat. Add ¼ cup water; bring to a simmer, scraping up any browned bits. Stir in all the honey, ½ teaspoon granulated garlic, and ½ teaspoon vinegar; cook until sauce is thickened, 2 minutes. Off heat, melt in 1 tablespoon butter. Season to taste. Return chicken to skillet; turn to coat in sauce.

Microwave peas:

In a medium microwave-safe bowl, add peas and 1 tablespoon butter: season with salt and pepper. Microwave on high until butter is melted and peas are warmed through and glossy, 2–3 minutes. Gently toss to combine and season to taste with salt and pepper.

Mash potatoes & serve:

Use a potato masher or fork to mash potatoes in saucepan. Stir in 2 tablespoons butter and reserved cooking water. Season to taste with salt and pepper. Serve chicken cutlets over mashed potatoes with peas alongside. Spoon honey-garlic sauce over top. Enjoy!