Chicken Cutlets with Smashed Potatoes & Peas

• 1 lb small new potatoes (about 10)
• 1 kosher salt and black pepper
• 1 10 ounce package frozen peas
• 2 scallions, sliced
• 2 tbsp unsalted butter
• 8 small chicken cutlots (about 1 1/4 pounds)
• 2 tbsp flour
• 2 tbsp olive oil

1. Place potatoes in saucepan with enough water to cover.
2. Add 1 tsp.
3. salt.
4. Simmer until tender; 15 - 18 minutes, adding peas in the last 2 minutes; drain.
5. Gently mash with scallions, butter and 1/2 tsp.
6. each of salt and pepper.
7. Meanwhile, season chicken with 1/2 tsp.
8. salt and 1/4 tsp.
9. pepper.
10. Coat with flour, shaking off excess.
11. Heat 1 tbsp.
12. oil in large skillet over medium heat and cook half the chicken until golden brown and cooked through, 2 - 3 minutes per side; transfer to plates.
13. Repeat with remaining chicken.
14. Serve with potatoes.

potatoes, kosher salt, frozen peas, scallions, butter, chicken cutlots, flour, olive oil

Taken from cookpad.com/us/recipes/331623-chicken-cutlets-with-smashed-potatoes-peas (may not work)