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.
