Chicken and Smashed Potatoes

 


 Chicken and Smashed Potatoes

What's for dinner tonight?  This is!  Chicken, veggies, and potatoes all together pot pie style or layered.  I get my carrots at the salad bar, easier than preparing them myself!  Also, use whatever potato and veggies your family likes.  I usually omit the cream and just increase the broth for a more healthy version, but I like both versions equally.  I hope this meal makes it to your dinner table. Enjoy!




Ingredients

• 1 1/2 pounds baby red potatoes, each cut in half
• 1 tablespoon vegetable oil
• 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups (about half 10-ounce bag) matchstick-thin carrots
• 1 cup chicken broth
• 1/4 cup heavy or whipping cream or increase the broth by 1/2 a cup and omit the cream
• 1/2 teaspoon dried tarragon, crumbled
• 1 cup tiny frozen peas, thawed
• 1 tablespoon margarine or butter

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Directions

1. 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.
2. 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.
3. 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.
4. Coarsely mash potatoes with margarine and remaining salt and pepper.
5. Spoon potatoes onto platter; top with chicken and vegetable mixture.