This dish has such a good flavor and the mashed potatoes are awesome!
1-1/2 lbs. red potatoes, cubed
1/4 c. flour
1-1/4 tsp. salt, divided
1-1/4 tsp. rubbed sage, divided
1/2 tsp. dried thyme
1/2 tsp. pepper
4 boneless, skinless chicken breast halves (6 oz. each)
2 Tbsp. Olive oil
3/4 lb. sliced baby portobello mushrooms
1 pkg. (8 oz.) cream cheese, softened, divided
1-1/4 c. chicken broth, divided
*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.
*Meanwhile, in a large Ziploc bag, combine flour, 1 tsp. salt, 1 tsp. 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. Remove and keep warm.
*In the same skillet, saute mushrooms until tender. Reduce heat; add 6 oz. cream cheese, 1 c. chicken broth, and remaining salt and sage. Cook and stir until cream cheese is melted. Drain potatoes; mash with remaining cream cheese and chicken broth. Serve with chicken and sauce mixture. Yield: 4 servings.