Chicken With Smashed Baby Red Potatoes Pot Pie Style

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 1/2 lbs baby red potatoes
• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breast halves (about 1 1/4 lbs)
• salt and pepper
• 1 1/2 cups matchstick thin carrots (about half of a 10 oz bag)
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1/2 teaspoon dried tarragon
• 1 cup frozen peas, thawed
• 2 tablespoons butter

Recipe

• 1 cook potatoes in water for about 12 minutes or until tender.
• 2 sprinkle chicken with salt and pepper to taste.
• 3 in skillet, heat oil over medium high heat, add chicken and cook for 6 minutes.
• 4 turn chicken over, reduce heat, cover and cook for 8 minutes more.
• 5 transfer chicken to plate to keep warm.
• 6 to same skillet, add carrots, broth, cream and dried tarragon, cover and cook over medium high heat for 5 minutes or until carrots are tender.
• 7 remove skillet from heat and stir in peas.
• 8 coarsely mash potatoes with margarine and salt and pepper to taste.
• 9 spoon potatoes onto serving dish, top with chicken and pour vegetable cream sauce mixture over.
• 10 note: if sauce is not thick enough, mix together a tablespoon or so of flour with a little water and stir into sauce before adding peas and allow to cook for a few minutes longer.