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Chicken Portobello with Mashed Red Potatoes Recipe

Chicken Portobello with Mashed Red Potatoes Recipe

Try this family-friendly chicken and mashed potato dish any night of the week. The comforting sauce pairs perfectly with both the chicken and creamy mashed potatoes. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1-1/2 pounds red potatoes, cubed
  • 1/4 cup all-purpose flour
  • 1-1/4 teaspoons salt, divided
  • 1-1/4 teaspoons rubbed sage, divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons olive oil
  • 3/4 pound sliced baby portobello mushrooms
  • 1 package (8 ounces) cream cheese, softened, divided
  • 1-1/4 cups chicken broth, divided

Directions

  • 1. 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.
  • 2. Meanwhile, in a large resealable plastic bag, combine flour, 1 teaspoon salt, 1 teaspoon 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 for 5-8 minutes on each side or until a thermometer reaches 165°. Remove and keep warm.
  • 3. In same skillet, saute mushrooms until tender. Reduce heat; add 6 ounces 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 mixture. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 1 cup mashed potatoes and 1/3 cup mushroom sauce equals 604 calories, 31 g fat (15 g saturated fat), 158 mg cholesterol, 939 mg sodium, 36 g carbohydrate, 4 g fiber, 45 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.