Chicken with Smashed Potatoes, Potpie Model

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Develop dinner to your loved ones in a flash.

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  • 1 1/2 lb. diminutive one purple potatoes
  • 1 tbsp. vegetable oil
  • 4 medium skinless, boneless chicken-breast halves
  • 1/2 tsp. salt
  • 1/4 tsp. floor murky pepper
  • 1 1/2 c. matchstick-thin carrots
  • 1 c. chicken broth
  • 1/4 c. heavy or whipping cream
  • 1/2 tsp. dried tarragon
  • 1 c. diminutive frozen peas
  • 1 tbsp. margarine or butter
  • Tarragon sprigs for garnish


    1. Step 1In 5-quart Dutch oven, set apart potatoes with water to quilt; warmth to boiling over excessive warmth. Decrease warmth to low; quilt and simmer 12 minutes or except potatoes are fork-tender.
    2. Step 2While potatoes are cooking, in nonstick 12-chase skillet, warmth oil over medium-excessive warmth except sizzling. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; prepare dinner 6 minutes. Flip chicken over. Decrease warmth to medium; quilt and prepare dinner 8 minutes longer or except juices jog obvious when thickest share of chicken is pierced with knife. Switch chicken to plate; preserve warmth.
    3. Step 3To identical skillet, add carrots, broth, cream, and dried tarragon; quilt and prepare dinner over medium-excessive warmth 5 minutes or except carrots are tender. Utilize away skillet from warmth and slither in peas.
    4. Step 4Coarsely mash potatoes with margarine and closing salt and pepper.
    5. Step 5Spoon potatoes onto platter; high with chicken and vegetable combination. Garnish with tarragon.

Chicken with Smashed Potatoes

Brian Hagiwara

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