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Chicken with Smashed Potatoes

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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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