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Chicken With Smashed Baby Red Potatoes Pot Pie Style
Time: 50 mins
Ingredients
- 1 1/2 lbs baby red potatoes
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breast halves (about 1 1/4 lbs)
- salt and pepper
- 1 1/2 cups matchstick thin carrots (about half of a 10 oz bag)
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/2 teaspoon dried tarragon
- 1 cup frozen peas, thawed
- 2 tablespoons butter
Directions
- 1 Cook potatoes in water for about 12 minutes or until tender.
- 2 Sprinkle chicken with salt and pepper to taste.
- 3 In skillet, heat oil over medium high heat, add chicken and cook for 6 minutes.
- 4 Turn chicken over, reduce heat, cover and cook for 8 minutes more.
- 5 Transfer chicken to plate to keep warm.
- 6 To same skillet, add carrots, broth, cream and dried tarragon, cover and cook over medium high heat for 5 minutes or until carrots are tender.
- 7 Remove skillet from heat and stir in peas.
- 8 Coarsely mash potatoes with margarine and salt and pepper to taste.
- 9 Spoon potatoes onto serving dish, top with chicken and pour vegetable cream sauce mixture over.
- 10 Note: If sauce is not thick enough, mix together a tablespoon or so of flour with a little water and stir into sauce before adding peas and allow to cook for a few minutes longer.
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