Chicken with Smashed Potatoes, Potpie Style- General Recipes

Good Housekeeping Recipe 1 1/2 pound(s) baby red potatoes, each cut in half 1 tablespoon(s) vegetable oil 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves 1/2 teaspoon(s) salt 1/4 teaspoon(s) ground black pepper 1 1/2 cup(s) (about half 10-ounce bag)

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    Default Chicken with Smashed Potatoes, Potpie Style


    Good Housekeeping Recipe

    1 1/2 pound(s) baby red potatoes, each cut in half
    1 tablespoon(s) vegetable oil
    4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
    1/2 teaspoon(s) salt
    1/4 teaspoon(s) ground black pepper
    1 1/2 cup(s) (about half 10-ounce bag) matchstick-thin carrots
    1 cup(s) chicken broth
    1/4 cup(s) heavy or whipping cream
    1/2 teaspoon(s) dried tarragon, crumbled
    1 cup(s) tiny frozen peas, thawed
    1 tablespoon(s) margarine or butter
    Tarragon sprigs for garnish
    DIRECTIONSIn 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.
    TIPS & TECHNIQUESFor a leaner version that cuts the fat by 6 grams, increase broth by 1/4 cup and omit cream.

    Serves 4

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