Chicken With Smashed Baby Red Potatoes Pot Pie Style

sobota, 25 stycznia 2014

Chicken With Smashed Baby Red Potatoes Pot Pie Style

Time: 50 mins


  • 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


  • 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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