Chicken with Smashed Potatoes
By á-25168
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Ingredients
- 1 1/2 lbs. baby red potatoes - cut in half
- 1 tablespoon veggie oil
- 1 lb. boneless/skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups matchstick thin carrots (about half a 10 oz. bag)
- 1 cup chicken broth
- 1/4 cup half-and-half
- 1/2 teaspoon dried tarragon
- 1 cup frozen peas - thawed
- 1 tablespoon butter
Details
Preparation
Step 1
Boil potatoes until fork tender.
While potatoes are cooking, in a nonstick 12" skillet, heat oil over medium-high heat until hot. Add chicken & sprinkle with salt & pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium, cover & cook 8 minutes longer or until juices run clear. Transfer chicken to plate; keep warm.
To the same skillet, add carrots, broth, half-and-half & tarragon. Cover & cok over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat & stir in peas.
Coarsely mash potatoes with butter and salt & pepper.
Spoon potatoes onto plater; top with chicken & veggie mixture.
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