Chicken with Smashed Potatoes, Potpie Style

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

1 1/2 pounds baby red potatoes, each cut in half
1 tablespoon vegetable oil
4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups (about half 10-ounce bag) matchstick-thin carrots
1 cup chicken broth
1/4 cup heavy or whipping cream
1/2 teaspoons dried tarragon, crumbled
1 cup tiny frozen peas, thawed
1 tablespoons margarine or butter
Tarragon sprigs for garnish


In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
Coarsely mash potatoes with margarine and remaining salt and pepper.
Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.