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

Tender pan-fried chicken fillets with garlicky sautéed sugar snap peas and smooth sweet potato mash, finished with fresh lemon wedges for a bright, savory meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 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.

Step 3

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

Step 4

Heat a skillet over medium heat.

Step 5

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

Step 6

Melt 1 tbsp 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.

Step 7

Add 1 tbsp 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.

Step 8

Add the remaining 1 tbsp butter to the potatoes and season with salt and pepper. Mash with a potato masher (or a fork) until smooth.

Step 9

Slice the chicken crosswise on an angle.

Step 10

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