Post by chief_cook2 on Jun 13, 2003 20:42:33 GMT -6
Serving: 4 Total Time: 30 minutes
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
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.