Chicken with Smashed Potatoes

Chicken with Smashed Potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • lbs. baby red potatoes - cut in half

  • 1

    tablespoon veggie oil

  • 1

    lb. boneless/skinless chicken breasts

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • cups matchstick thin carrots (about half a 10 oz. bag)

  • 1

    cup chicken broth

  • ¼

    cup half-and-half

  • ½

    teaspoon dried tarragon

  • 1

    cup frozen peas - thawed

  • 1

    tablespoon butter

Directions

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.


Nutrition

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