Post by April B. on Feb 14, 2003 9:01:20 GMT -6
Chicken w/mashed Potatoes
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.
Serving: 4
Calories: 460, Total Fat: 14, Saturated Fat: 4, Colesterol: 103
Sodium: 735, Carbohydrates: 43, Protein: 39
For a leaner version that cuts the fat by 6 grams, increase broth by 1/4 cup and omit cream.
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.
Serving: 4
Calories: 460, Total Fat: 14, Saturated Fat: 4, Colesterol: 103
Sodium: 735, Carbohydrates: 43, Protein: 39
For a leaner version that cuts the fat by 6 grams, increase broth by 1/4 cup and omit cream.