Ingredients:
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
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.
Servings: 2-4
Time preparation: 30 min.
Time total: 50 min.