Chicken with Smashed Potatoes, Potpie Style
Instructions:
To save time, use half of a 10-ounce bag of shredded carrots. You can also create a leaner version of this recipe that cuts the fat by 6 grams by increasing the broth to 11â„4 cups and omitting the cream. 11â„2 pounds baby red potatoes, each cut in half 1 tablespoon vegetable oil 4 medium skinless, boneless chicken breast halves (about 11â„4 pounds) 1â„2 teaspoon salt 1â„4 teaspoon ground black pepper 2 medium carrots, cut into 2" by 1â„4" matchstick strips (about 11â„2 cups) 1 cup chicken broth 1â„4 cup heavy or whipping cream 1â„2 teaspoon dried tarragon, crumbled 1 cup tiny frozen peas, thawed 1 tablespoon butter or margarine
Makes 4 main-dish servings. Prep: 10 minutes Cook: 20 minutes
- 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.
- Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken and sprinkle with 1â„4 teaspoon salt and 1â„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.
- 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.
- Drain potatoes and return to pot. Coarsely mash potatoes with butter and remaining 1â„4 teaspoon salt and 1â„8 teaspoon pepper.
- To serve, spoon potatoes onto large platter; top with chicken and spoon vegetable mixture over all.