Chicken Portobello with Mashed Red Potatoes

Chicken Portobello with Mashed Red Potatoes is the perfect meal to serve any night of the week, and tastes great to!

1 1/2 lbs. red potatoes, cubed

1/4 cup all-purpose flour

1 1/4 tsp. salt, divided

1 1/4 tsp. rubbed sage, divided

1/2 tsp. dried thyme

1/2 tsp. pepper

4 6 oz. boneless, skinless chicken breast halves

2 Tbsp. olive oil

3/4 lb. sliced baby portobello mushrooms

1 8 oz. package cream cheese, softened, divided

1 1/4 cups chicken broth, divided or homemade recipe here

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook 10-15 minutes or until tender.

Meanwhile, in a large resealable plastic bag, combine flour, 1 tsp. salt, 1 tsp. sage, thyme and pepper.

Add chicken, one piece at a time and shake to coat.

In a large skillet, cook chicken in oil over medium heat 5-8 minutes on each side or until a thermometer reads 165 degrees. Remove and keep warm.

In the same skillet, saute mushrooms until tender. Reduce heat, add 6 oz. of cream cheese, 1 cup broth and remaining salt and sage.

Cook and stir until cheese is melted.

Drain potatoes, mash with remaining cream cheese and broth.

Serve with chicken and sauce. Add Sesame Green Beans if desired.

Serves 4

 

 

 

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