Directions:
- Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes.
- Reserve 1/2 cup of the cooking water; drain the potatoes and return them to the pot. Gently smash with 1/4 cup of the cooking water (adding more if the potatoes seem very dry).
- While the potatoes are cooking, heat the oil in a large skillet over medium heat. 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.
- Add the wine to the skillet and simmer for 2 minutes. Remove from heat and whisk in the sour cream, mustard and parsley. Spoon over the potatoes and chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.31 Kcal (1668 kJ) | ||
| Calories from fat | 115.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.78g | 20% | |
|---|---|---|---|
| Cholesterol | 144.27mg | 48% | |
| Sodium | 833.61mg | 35% | |
| Potassium | 1116.52mg | 24% | |
| Total Carbs | 15.52g | 5% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 50.07g | 100% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 1.1mg | 6% | |
| Calcium | 49mg | 5% | |
| Amount Per 100 g | |||
| Calories | 103.37 Kcal (433 kJ) | ||
| Calories from fat | 29.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 20% | |
|---|---|---|---|
| Cholesterol | 37.44mg | 48% | |
| Sodium | 216.35mg | 35% | |
| Potassium | 289.77mg | 24% | |
| Total Carbs | 4.03g | 5% | |
| Sugars | 0.34g | 5% | |
| Dietary Fiber | 0.47g | 7% | |
| Protein | 12.99g | 100% | |
| Vitamin C | 3.2mg | 21% | |
| Iron | 0.3mg | 6% | |
| Calcium | 12.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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