Budget Menu & Dirt Cheap Recipes General Recipes Chicken with Smashed Potatoes, Potpie Style

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    • #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.

      Serves 4

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Budget Menu & Dirt Cheap Recipes General Recipes Chicken with Smashed Potatoes, Potpie Style