Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds red potatoes, cubed

  2. 1/4 cup all-purpose flour

  3. 1-1/4 teaspoons salt, divided

  4. 1-1/4 teaspoons rubbed sage, divided

  5. 1/2 teaspoon dried thyme

  6. 1/2 teaspoon pepper

  7. 4 boneless skinless chicken breast halves (6 ounces each )

  8. 2 tablespoons olive oil

  9. 3/4 pound sliced baby portobello mushrooms

  10. 1 package (8 ounces) cream cheese, softened, divided

  11. 1-1/4 cups chicken broth, divided

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a large resealable plastic bag, combine the flour, 1 teaspoon salt, 1 teaspoon sage, thyme and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a meat thermometer reaches 170°. Remove and keep warm. In the same skillet, saute mushrooms until tender. Reduce heat; add 6 ounces cream cheese, 1 cup broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture. Yield: 4 servings.


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