"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken with Smashed Potatoes (Pot-Pie Style) Recipe

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This recipe for Chicken with Smashed Potatoes (Pot-Pie Style), by , is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronaye Madell
Added: Thursday, November 13, 2008

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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