Pan seared chicken with white wine cream sauce

Made a delicious dinner tonight for a gaggle of my daughter's friends. The running joke is that while kids would never eat these things at home, when they come to our house they gobble it up.

I made steamed green beans and thinly sliced crispy roasted potatoes to accompany the chicken.

Here's my recipe for pan roasted chicken and crispy potatoes.

2 split chicken breasts
olive oil
kosher salt
pepper
smoky paprika
1 C. chicken stock
1/4 C. white wine
1/4 C. chive or plain cream cheese

2 Russet potatoes
olive oil
kosher salt
pepper

green beans

Preheat oven to 425. Thinly slice 2 Russet potatoes. Place on a Silpat lined cookie sheet and drizzle with olive oil, kosher salt and pepper. Place in lower 1/3rd of oven.

Heat a cast iron/Le Creuset pan on high heat. Season chicken breasts with kosher salt, pepper and smoky paprika. Add a drizzle of olive oil to the pan and when hot place chicken breasts skin side down in pan. Cook for 2 minutes until chicken is seared and golden brown. Turn breasts, add chicken stock and place pan in the oven. Cook for 10 minutes, add white wine and cream cheese and whisk to combine.

Turn potatoes carefully to crisp on both sides and continue cooking chicken for another 10-12 minutes. 5 minutes before chicken is cooked, steam green beans.