This one-pan supper is delicious served simply with a fruit or vegetable salad alongside. Paprika and rosemary deliver a double hit of antioxidant power. Savory slices of chicken breast with redskin potatoes, crisp carrots, and tender pearl onions in a light chicken and herb sauce. And you can enjoy it without setting foot near the oven.
Here’s how to do the chicken and potatoes.
Boil 1 kilo potatoes until tender. Peel then mash with 1/3 cup butter and ½ cup milk or cream. Season with salt and pepper. Set aside. Season 4 pieces chicken breast fillets with salt and pepper. In a skillet, heat 3 tablespoons oil then pan-fry the chicken. Add 1 ½ cups julienned carrots, 1 cup chicken broth, ¼ cup cream, ½ teaspoon tarragon, and 1 cup peas. Simmer until chicken is cooked completely. Serve with mashed potatoes.
TIP: Peel the potatoes while hot – it’s easier!