I’ve got another awesome recipe to share from the Good Housekeeping Cookbook Bridal Edition 2013. Didn’t I tell you Bridal Editions were the best? This chicken dish is very reminiscent of chicken pot pie, but its a lot easier to make. A perfect alternative if you’re short on time.
The only changes I’ve made is to cut the chicken breasts on the diagonal to get wider slices to make it cook faster and changing the tarragon to sage. I don’t think I’ve ever owned tarragon and we absolutely love sage.
Chicken with Smashed Potatoes, Pot Pie Style
1 1/2 lb red potatoes, cut in half
1 tablespoon oil
1 1/4 lb chicken breast, cut on a diagonal in wide strips
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium carrots, cut into matchsticks
1 cup chicken broth
1/4 cup whipping cream
1/2 teaspoon sage
1 cup peas, thawed
1 tablespoon butter
In a 5 quart Dutch oven, combine potatoes and enough water to cover; heat to boiling. Reduce heat to medium, cover and simmer until tender, 12 minutes.
Heat oil in a non stick skillet. Add chicken and sprinkle with salt and pepper; cook 6 minutes. Turn chicken and reduce heat to medium, cover and cook 8 minutes longer. Transfer to a plate.
To the same skillet, add carrots, broth, cream and sage; cover and cook over medium-high heat, until carrots are tender, about 5 minutes. Remove from heat and stir in peas.
Drain potatoes and return to pot. Coarsely mash with butter and salt and pepper.
To serve, spoon potatoes onto a large serving platter; top with chicken and spoon the veggie mixture over all of it. Serve.