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Categories:
baby red potatoes vegetable oil chicken breast halves salt matchstick thin carrots chicken broth heavy cream tarragon frozen peas butter
Viewed: 15 - Published at: 5 years agoIngredients
- 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
Method
- 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.
