Pan fried chicken with mashed potatoes and garden salad

To make the chicken, I took out some all-purpose flour and added a bit of any spices I had on hand that sounded good: paprika, mustard powder, oregano, coarse sea salt, etc. Then I broke one egg into a shallow bowl, and whisked it around with a splash of milk. After rinsing the chicken breasts, I dipped each into the egg mixture, coated it in flour, back into the egg mixture and a final flouring before gently putting it into a pan of hot oil. Once removed, I drizzled with some light Renee's Caesar dressing and honey.

The mashed potatoes were two red potatoes I washed, cubed, and boiled, then mashed with my new Pampered Chef potato mashing tool along with some butter and milk.

Point Plus Value for this meal: 14