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Chicken Portobello with Mashed Red Potatoes

 Chicken Portobello with Mashed Red Potatoes
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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
  • 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.
  • In same skillet, saute mushrooms until tender. Reduce heat; add 6
  • ounces cream cheese, 1 cup broth and remaining salt and sage. Cook

2 of 2

Chicken Portobello with Mashed Red Potatoes (continued)

Directions (continued)

  • 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.