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Pan-Fried Chicken with Sautéed Sugar Snap Peas & Sweet Potato Mash

30 – 40 minutes | 4 servings

We’re always reading about how fried foods are bad for us and how we should choose to bake instead of fry. I, personally, prefer pan frying over baking my protein. In pan frying, very little oil is used because the intention is merely to sear the food and/or add flavor or to keep the food from sticking to the pan. If you’ve been baking or even deep frying, try this recipe for a change.

When I made this, I changed it up a little bit. For a more rich, sweeter taste in the sweet potatoes: leave them whole, do not peel, wash, poke holes and bake them in the oven until soft. Remove skin and mash according to the directions below.


· 1lb. chicken breasts, boneless skinless

· 6 cloves garlic

· 1 lemon

· 2 (8 oz) pkg. sugar snap peas

· 1 ½ lb. sweet potatoes

· black pepper

· butter, unsalted

· salt


1. Fill a medium saucepan about halfway with water, cover, and bring to a boil.

2. Wash, peel, and medium dice the sweet potatoes; add to the saucepan. Once the water is boiling, cook until the potatoes are very tender when pierced with a fork, 10-15 minutes. Drain and return to saucepan.

1 ½ lb. sweet potatoes

3. Wash the snap peas and lemon. Cut the lemon into wedges. Peel and mince the garlic.

2 (8 oz) pkg. sugar snap peas

1 lemon

6 cloves garlic

4. Heat a skillet over medium heat.

5. Slice chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

1 lb. chicken breasts, boneless skinless

½ tsp salt

½ tsp black pepper

6. Melt butter in the skillet. Add the minced garlic and cook until fragrant, 15-30 seconds. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.

2 tbsp butter, unsalted

7. Add more butter to the skillet, followed by the sugar snap peas. Cook, stirring occasionally, until bright green and tender-crisp, 2-3 minutes. Season with salt and pepper and remove from heat.

2 tbsp butter, unsalted

¼ tsp salt

¼ tsp black pepper

8. Add the remaining butter to the potatoes and season with salt and pepper. Mash with a potato masher (or a fork) until smooth.

2 tbsp butter, unsalted

¼ tsp salt

¼ tsp black pepper

9. Slice the chicken crosswise on an angle.

10. To serve, place the mashed potatoes, sautéed peas, and chicken on a plate. Garnish with the lemon wedges and enjoy!

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