- November 4, 2008 at 9:14 pm #265950
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.
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