Pan-fried chicken and mashed potatoes

I don't recommend using a bowl with meals that must be cut.

I’m sorry that this update is a day late. Yesterday was particularly busy, studying for two midterms today. Anyway, this is the post that should have gone up yesterday.

I had some chicken breast sitting in the freezer slowly working their way toward a freezer burn last week, as well as half a dozen potatoes that were going to start sprouting soon. The logical thing to do was to make chicken and mashed potatoes. Oddly enough I had never made mashed potatoes before.

In the end this was a shockingly simple yet tasty meal. The key was the excessive amount of herbs I used on both the chicken and the potatoes. The chicken was just a little spicy with some chipotle and Caribbean jerk seasoning. The mashed potatoes had some of the skins left in as well as parsley, garlic and oregano added.

Boiling the potatoes was the most time consuming part of the meal, but it isn’t exactly difficult. You really just boil them until you can split them with a fork. It worked out pretty well, as it was both cheap and filling.

On a related note, the chicken was wonderful the next day. I sliced it thin and put it on a sandwich with some provolone and chipotle ranch dressing. It was be even better over a spinach salad though. make extra chicken and use the leftovers the next day. No reason to waste good chicken.

Tags: Dinner, Food, Gallery