Post by chief_cook2 on Jun 13, 2003 20:42:33 GMT -6
Serving: 4
Total Time: 30 minutes
INGREDIENTS:
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
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. Garnish with tarragon.
NUTRITIONAL INFORMATION:
Calories: 460
Total Fat: 14
Saturated Fat: 4
Cholesterol: 103
Sodium: 735
Carbohydrates: 43
Protein: 39
TIPS:
For a leaner version that cuts the fat by 6 grams, increase broth by
1/4 cup and omit cream.