Chicken with Smashed Potatoes (Pot-Pie Style) Recipe
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Contributor: |
Contributor: Ronaye Madell
Added: Thursday, November 13, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lbs. baby red potatoes, each cut in half
1 tbsp. vegetable oil
4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
1/2 tsp. salt
1/4 tsp. ground black pepper
1 1/2 cups (about half 10-oz. bag) matchstick-thin carrots
1 cup chicken broth
1/4 cup heavy or whipping cream
1/2 teaspoon(s) dried tarragon, crumbled
1 cup tiny frozen peas, thawed
1 tbsp. margarine or butter
Tarragon sprigs for garnish (optional)
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Directions: |
Directions:In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
Coarsely mash potatoes with margarine and remaining salt and pepper.
Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes total |
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This recipe for Chicken with Smashed Potatoes (Pot-Pie Style), by 