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Boneless chicken breast with smashed potatoes

To save time, use half of a 10 ounce bag of shredded carrots. You can also create a leaner version of this recipe that cuts the fat by 6 grams by increasing the broth to 114 cups and omitting the cream.

Boneless Chicken Breast with
Prepare time 10 min.
Cooking Time 20 min.
Calories about 456
Serves 4 main-dish


  • 112 pounds baby red potatoes, each cut in half
  • 1 tablespoon vegetable oil
  • 4 medium skinless, boneless chicken breast halves (about 114 pounds)
  • 12 teaspoon salt
  • 14 teaspoon ground black pepper
  • 2 medium carrots, cut into 2 inch by 14 inch matchstick strips (about 112 cups)
  • 1 cup chicken broth
  • 14 cup heavy or whipping cream
  • 12 teaspoon dried tarragon
  • 1 cup tiny frozen peas, thawed
  • 1 tablespoon butter or margarine


  1. In 5 quart Dutch oven, combine potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium. Cover and simmer until tender, about 12 minutes.
  2. Meanwhile, in nonstick 12 inch skillet, heat oil over medium-high heat until very hot. Add chicken and sprinkle with 14 teaspoon salt and 18 teaspoon pepper; cook 6 minutes. Turn chicken and reduce heat to medium cover and cook until chicken loses its pink color throughout, about 8 minutes longer. Transfer chicken to plate keep warm.
  3. To same skillet, add carrots, broth, cream, and dried tarragon cover and cook over medium high heat until carrots are tender, about 5 minutes. Remove skillet from heat and stir in peas.
  4. Drain potatoes and return to pot. Coarsely mash potatoes with butter and remaining 14 teaspoon salt and 18 teaspoon pepper.
  5. To serve, spoon potatoes onto large platter; top with chicken and spoon vegetable mixture over all.
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