Chicken with Smashed Potatoes, Potpie Style
Samantha Parker
ingredients
- 1 1/2 lbs baby red potatoes, each cut in half
- 1 tbsp vegetable oil
- 4 medium skinless, boneless chicken breast halves
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 cups matchstick-thin carrots
- 1 cup chicken broth
- 1/4 cup heavy or whipping cream
- 1/2 tsp dried tarragon, crumbled
- 1 cup tiny frozen peas, thawed
- 1 tbsp margarine or butter
directions
- 1
in 5-qt 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 tsp salt and 1/8 tsp 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.
Source: Tracy
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