Categories: Chicken, Side Dish, Winter

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 for 10-15 minutes or until tender.

2. Meanwhile, in a large resealable plastic bag, combine the 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 meat thermometer reaches 170°. Remove and keep warm.

3. In the 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.

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