Seared Chicken With Smashed Potatoes & Herbed Pan Sauce

• 1 12 lbs small red potatoes (about 20)
• salt and pepper (See directions below for amounts!)
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• 34 cup dry white wine
• 14 cup low-fat sour cream
• 1 tablespoon Dijon mustard
• 14 cup fresh flat-leaf parsley, chopped

1. Place the potatoes in a large saucepan and cover with cold water.
2. Bring to a boil, add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes.
3. Reserve 1/2 cup of the cooking water; drain the potatoes and return them to the pot.
4. Gently smash with 1/4 cup of the cooking water (adding more if the potatoes seem very dry).
5. While the potatoes are cooking, heat the oil in a large skillet over medium heat.
6. Season the chicken with 1/2 tsp each salt and pepper and cook until golden brown and cooked through, 6 to 8 minutes per side; transfer to plates.
7. Add the wine to the skillet and simmer for 2 minutes.
8. Remove from heat and whisk in the sour cream, mustard and parsley.
9. Spoon over the potatoes and chicken.

red potatoes, salt, olive oil, chicken breasts, white wine, lowfat sour cream, mustard, parsley

Taken from www.food.com/recipe/seared-chicken-with-smashed-potatoes-herbed-pan-sauce-477987 (may not work)