Chicken Portobello with Mashed Red Potatoes

By rdhch

Ingredients

• 1 1/2 lb red potatoes, cubed
• 1/4 cup flour
• 1 1/4 tsp salt, divided
• 1 1/4 tsp sage, divided
• 1/2 tsp thyme
• 1/2 tsp pepper
• 4 chicken breasts
• 2 Tbsp olive oil
• 3/4 lb sliced baby portobello mushrooms
• 1 8 oz pkg cream cheese, softened and divided
• 1 1/4 cups chicken broth, divided

Details

Servings 4

Preparation

Step 1

Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat and cook for 10-15 minutes or until tender.
Meanwhile, in a large resealable bag, combine the flour, 1 tsp salt, 1 tsp sage, thyme and pepper. Add chicken, one piece at a time and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side. Remove and keep warm.
In the same skillet, saute mushrooms until tender; reduce heat; add 6 oz cream cheese, 1 cup chicken broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes, mash with remaining cream cheese and broth. Serve with chicken and sauce mixture.