<http://schema.org/recipeInstructions>
" 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11840/seared-chicken-with-smashed-potatoes-and-herbed-pan-sauce-recipe/>