Chicken With Smashed Baby Red Potatoes Pot Pie Style

Recipe by Marie
READY IN: 50mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook potatoes in water for about 12 minutes or until tender.
  • Sprinkle chicken with salt and pepper to taste.
  • In skillet, heat oil over medium high heat, add chicken and cook for 6 minutes.
  • Turn chicken over, reduce heat, cover and cook for 8 minutes more.
  • Transfer chicken to plate to keep warm.
  • 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.
  • Remove skillet from heat and stir in peas.
  • Coarsely mash potatoes with margarine and salt and pepper to taste.
  • Spoon potatoes onto serving dish, top with chicken and pour vegetable cream sauce mixture over.
  • 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.
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