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Chicken with Smashed Potatoes (Pot-Pie Style) Recipe

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This recipe for Chicken with Smashed Potatoes (Pot-Pie Style) is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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)
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes total

 

 

 

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