The mashed potatoes are comprised of salted butter, sour cream, potatoes, and kosher salt. You can use any form of salt that you like I just prefer kosher because it’s hard to over-season with it.
So I placed the potatoes in my trusty pot and covered them with water and waited for them to come to a boil. Once that happened, I turned the heat down to about 8 and let them gently boil for about 10 minutes. While these were boiling, I prepared the green beans as you will see below. Once 10 minutes had gone by, I poured everything into a colander to strain the water then placed the potatoes back into the pot and covered it. I set it on an unused burner covered for 15 minutes. The potatoes will be perfectly cooked and ready for mashing, I promise.
Using my trusty potato masher because I like them slightly lumpy, I start to mash up the chunks of potato. Now comes the fun part, I add a Tbs of salted butter per person plus a heaping Tbs of sour cream. Are you still with me? Yes, I really do plan to lose weight eating like this. I’m not crazy, I promise.
You can keep the potatoes in a warm oven if you fix them first or you can cook your chicken while the potatoes are steaming in the pot pre-mashing.
Here are the ingredients for my haricots verts. They are French green beans and they are delicate and sweet and oh, so good. Oh yeah, there’s more butter….stay with me people.
The haricots verts come with part of the stem still attached so, unless you like eating woody things I suggest you cut them off….
Add your beans and cook them for 3-5 mins TOPS. Usually I would tell you to blanch these which would require you to put them in an ice bath after they boil but I personally find that step to be a real pain in the ass. It doesn’t really make a difference in this recipe anyway.
Take 1 Tbs of butter and place in a saute pan set on medium heat. Once the butter melts, add your beans and stir to coat with the butter. At this time I generally take a small pinch of salt and toss over the top of the beans as they cook. I cooked them in the pan for 10 minutes, while my taters were steaming.
Here are the ingredients for my chicken. The seasoning I use is called Spice Delight and man it is good. Some local guy makes it and sells it at one of our grocery stores, The Fresh Market. I go through this stuff like crazy because I use it on everything. Yum! Also, I use the thin cut breasts. I prefer my chicken to have little boobies. Saves me the time and mess of having to flatten them myself.
Season the chicken liberally with spice of your choosing. I do one side while it’s on the board and do the other while it’s in the pan.
Add the chicken once the oil is hot enough and turn the heat down to medium. All you turkeys out there who have a gas range will notice your heat change quickly and, I’m mad at you about that. Anyway, I could only cook two of these at a time and it took about 15 minutes start to finish to cook 4 of them.
Now, here is my dinner plate, being held by my little sausage fingers. My plate is a 7.5″ square, much smaller than the average dinner plate and I put small portions on it. I took small enough portions that I thought I would need to go back for seconds. However, by eating mindfully and slowly, really savoring the flavors I was tasting, my dinner took about 20 minutes to consume and I felt more than satisfied at the end. I had planned to have a tiny scoop of ice cream for dessert but found that I didn’t need it after all.