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

Directions

1. Boil water in a medium saucepan, then cover and bring to a rolling boil.
2. Wash, peel, and dice the sweet potatoes, add them to the boiling water, and cook until very tender, 10–15 minutes; drain and return to the saucepan.
3. Rinse the sugar snap peas and cut the lemon into wedges; peel and finely mince the garlic.
4. Heat a skillet over medium heat and split the chicken breasts horizontally to form thin fillets; season both sides with salt and pepper.
5. Melt butter in the skillet, add the minced garlic and cook briefly until fragrant, then add the chicken and cook about 3–4 minutes per side until golden and cooked through; transfer to a plate.
6. Add more butter to the skillet, then the sugar snap peas; cook, stirring occasionally, until bright green and tender-crisp in 2–3 minutes; season with salt and pepper and remove from heat.
7. Stir remaining butter into the hot potatoes with salt and pepper, then mash until smooth; keep warm.
8. Slice the chicken crosswise on an angle and arrange with the mashed potatoes and peas on each plate; garnish with lemon wedges before serving.