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Old 05-19-2005, 01:42 PM   #1
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Chicken with Smashed Potatoes, Potpie Style

Chicken with Smashed Potatoes, Potpie Style

1 1/2 pounds baby red potatoes, each cut in half
1 tablespoon vegetable oil
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups matchstick-thin carrots (about half 10-ounce bag)
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 margarine or butter
Tarragon sprigs for garnish

In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas. Coarsely mash potatoes with margarine and remaining salt and pepper. Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.

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Old 05-19-2005, 02:15 PM   #2
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sounds GOOD, baker's!
grrrrrrrrrr, finally get to watch my family (and myself!) turn into gorgers should i present this dish, lol!
oh, is threre SAGE (this herb i'm hooked on).... (not THATTTTT kind of herb, my goodness, i outgrew THAT one at 18 years old, lol! in the dish????????)
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Old 05-20-2005, 01:22 PM   #3
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luvs, I imagine you could toss some sage in there. Certainly wouldn't do any harm and it might even make it tastier. Tell us how it went.
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