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Chicken with Smashed Potatoes, Potpie Style

  • 4servings
  • 30minutes
  • 460calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B6, H, D
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) baby red potatoes , each cut in half

  2. 1 tablespoon(s) vegetable oil

  3. 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves

  4. 1/2 teaspoon(s) salt

  5. 1/4 teaspoon(s) ground black pepper

  6. 1 1/2 cup(s) (about half 10-ounce bag) matchstick-thin carrots

  7. 1 cup(s) chicken broth

  8. 1/4 cup(s) heavy or whipping cream

  9. 1/2 teaspoon(s) dried tarragon , crumbled

  10. 1 cup(s) tiny frozen peas , thawed

  11. 1 tablespoon(s) margarine or butter

  12. Tarragon sprigs for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Coarsely mash potatoes with margarine and remaining salt and pepper.

  5. Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.

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