Chicken Portobello with Mashed Red Potatoes Recipe

5 12 19
Chicken Portobello with Mashed Red Potatoes Recipe
Chicken Portobello with Mashed Red Potatoes Recipe photo by Taste of Home
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Chicken Portobello with Mashed Red Potatoes Recipe

Read Reviews
5 12 19
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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 and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture. Yield: 4 servings.
Originally published as Chicken Portobello with Mashed Red Potatoes in Simple & Delicious January/February 2010, p12

Nutritional Facts

1 each: 604 calories, 31g fat (15g saturated fat), 158mg cholesterol, 939mg sodium, 36g carbohydrate (3g sugars, 4g fiber), 45g protein.

  • 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
  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.
Originally published as Chicken Portobello with Mashed Red Potatoes in Simple & Delicious January/February 2010, p12

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Reviews forChicken Portobello with Mashed Red Potatoes

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EthelM User ID: 3202613 128113
Reviewed Dec. 27, 2011

"My husband said this was the best meal I've ever cooked - and I'm not exactly a slouch in the kitchen!"

MY REVIEW
agapeanr User ID: 6304679 109263
Reviewed Nov. 9, 2011

"This is a heavy meal with a lot of calories but it was amazing if you like mushrooms!"

MY REVIEW
DestinyO User ID: 6003722 186050
Reviewed Oct. 1, 2011

"My husband loved this the first time I made it and has requested it several more times."

MY REVIEW
micheleclow User ID: 6777152 105083
Reviewed Sep. 8, 2011

"This was Delicious...great flavor. I can't wait to make it again."

MY REVIEW
mnccaleb User ID: 4255057 185942
Reviewed Aug. 23, 2011

"The chicken was delicious!!! It is just me and my husband, so I used about half the chicken but still made all of the sauce. It was just about the perfect amount, although I would leave out a little of the cream cheese (and the extra salt)."

MY REVIEW
Jones1228 User ID: 5902142 186049
Reviewed Apr. 15, 2011

"very good recipe love the mushrooms"

MY REVIEW
booboobear350 User ID: 5532390 117155
Reviewed Apr. 3, 2011

"yummy and easy"

MY REVIEW
mbdumee@gmail.com User ID: 1289836 186048
Reviewed Apr. 17, 2010

"Fabulous recipe! Rave reviews from guests who have tried it at our house. :-)"

MY REVIEW
melissatwy User ID: 4883428 119618
Reviewed Feb. 8, 2010

"My family loved this recipe and they aren't usually crazy about any type of gravy or sauce"

MY REVIEW
cookattempt User ID: 4862149 109260
Reviewed Feb. 2, 2010

"Nice varriation with sauce on top as opposed to being smothered in it."

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