Friday, March 12, 2010

Chicken Portobello with Mashed Red Potatoes

Yesterday I was telling my hubby that it's already Thursday and I've only made 1 thing off my list off meals for the week! How did the whole week get away from me?!?! Busy week I guess:)
I made this for the family a couple nights ago and it went over pretty well minus the mushrooms for the kids of course;) Someday I promise to get better at taking pictures too cuz I realized that these are kinda blurry....but hopefully you'll be inspired anyway! This was very quick and easy to put together even though I did change a couple things{as usual I can't seem to just follow a recipe!}

We'll start with the mashed potatoes:

1-1/2 lbs. red potatoes, cubed
{I only used 5}
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 mins or until tender.
1/4 c. all purpose flour
1-1/4 t. salt, divided
1-1/4 t. rubbed sage, divided
1/2 t. dried thyme
1/2 t. pepper
4 boneless skinless chicken breast halves {6 oz. each}
Meanwhile, in a large resealable plastic bag, combine the flour, 1 t. salt, 1 t. sage, thyme and pepper. Add chicken 1 piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5 to 8 mins on each side-I did for 5 mins on each then transfered to a baking sheet and finished in the oven.
2 T. olive oil
3/4 lb. sliced baby portobello mushrooms
1 {8 oz.} pkg. cream cheese, softened, divided
1-1/4 c. chicken broth, divided
In the same skillet, saute the mushrooms until tender. Reduce heat; add 6 oz. cream cheese, 1 c. 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.
Total time including prep: 30 mins.
*Recipe adapted from Taste of Home magazine.


  1. yummy!!! those potatoes are making drool!!!

  2. We love red potatoes here! That dish looks amazing!

    Thanks so much for stopping by my blog. I am following you now. :)