Chicken with Smashed Potatoes, Potpie Syle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1-1/2 pounds baby red potatoes, each cut in half.4 medium skinless, boneless chicken breast halves(1-1/4 pounds)1/4 teaspoon ground black pepper1-1/2 cups matchstick carrot strips (half 10-ounce bag)1 cup chicken broth1/4 cup heavy or whipping cream1/2 tespoon dried tarragon, crumbled1 cup tiny frozen peas, thawed1 tablespoon butter or margarine
1. In 5-quart Dutch oven, combine potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low, cover and simmer until potatoes are fork-tender, about 12 minutes.
2. While poptatoes are cooking, in nonstick 12-inch skilled, cook chicken approximately 6 minutes. Turn chicken. Reduce heat to medium; cover and cook until chicken loses its pink color throughout, 8 minutes longer. Transfer chicken to plate; keep warm.
3. Add carrots, broth cream and tarragon to skillet you just remove chicken from. Cover and cook over medium-high heat until carrots are tender, 5 minutes. Remove skillet from heat and stir in peas.
4. Coursely mash potatoes with butter and pepper. Spoon potatoes onto plater; top with chicken and vegatable mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY.PRING.
2. While poptatoes are cooking, in nonstick 12-inch skilled, cook chicken approximately 6 minutes. Turn chicken. Reduce heat to medium; cover and cook until chicken loses its pink color throughout, 8 minutes longer. Transfer chicken to plate; keep warm.
3. Add carrots, broth cream and tarragon to skillet you just remove chicken from. Cover and cook over medium-high heat until carrots are tender, 5 minutes. Remove skillet from heat and stir in peas.
4. Coursely mash potatoes with butter and pepper. Spoon potatoes onto plater; top with chicken and vegatable mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY.PRING.
Nutritional Info Amount Per Serving
- Calories: 604.8
- Total Fat: 14.5 g
- Cholesterol: 157.9 mg
- Sodium: 660.4 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 7.7 g
- Protein: 64.8 g
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