Cooking Chicken with
Smashed Potatoes, Potpie Style

Chicken with Smashed Potatoes, Potpie Style

11⁄2 pounds baby red potatoes, each cut in half
1 tablespoon vegetable oil
4 medium skinless, boneless chicken breast halves (about 11⁄4 pounds)
1⁄2 teaspoon salt 1
⁄4 teaspoon ground black pepper
2 medium carrots, cut into 2" by 1⁄4" matchstick strips (about 11⁄2 cups)
1 cup chicken broth
1⁄4 cup heavy or whipping cream
1⁄2 teaspoon dried tarragon, crumbled
1 cup tiny frozen peas, thawed
1 tablespoon butter or margarine

1. In 5-quart Dutch oven, combine potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium. Cover and simmer until tender, about 12 minutes.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken and sprinkle with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; cook 6 minutes. Turn chicken and reduce heat to medium; cover and cook until chicken loses its pink color throughout, about 8 minutes longer. Transfer chicken to plate; keep warm.
3. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat until carrots are tender, about 5 minutes. Remove skillet from heat and stir in peas.
4. Drain potatoes and return to pot. Coarsely mash potatoes with butter and remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper.
5. To serve, spoon potatoes onto large platter; top with chicken and spoon vegetable mixture over all.
Makes 4 main-dish servings.

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