Recipe reprinted with permission from Every Day with Rachael Ray (February 2009).
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 1/4 pounds yellow-fleshed potatoes, such as Yukon Gold, peel and thinly slice
- 2 cloves garlic, smashed
- 5 tablespoons extra-virgin olive oil
- 2 large, skinless, boneless chicken breasts (about 1 pound)
- 1 small, finely chopped onion
- 1/2 teaspoon dried thyme
- 2 cups gluten-free chicken broth
- 1 cup frozen peas and carrots
- 1 cup small broccoli florets
- 2 tablespoons cornstarch
- 1 teaspoon Dijon mustard
- Salt and pepper
- In a medium saucepan, combine the potatoes, garlic and enough salted water to cover. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes; drain, reserving 1/4 cup of the cooking water.
- Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the gluten-free chicken and cook for 4 minutes each side. Transfer to a plate and shred; season with salt.
- In the same skillet, add the onion and thyme and cook, stirring over medium-high heat for 2 minutes. Add 1 1/2 cups chicken broth and bring to a boil, scraping up any browned bits. Lower the heat to medium, add the peas and carrots and the broccoli; cook for 2 minutes. In a bowl, stir the cornstarch into the remaining 1/2 cup gluten-free chicken broth, then stir in the mustard; season with salt and pepper. Keep warm.
- In a bowl, mash the potatoes with the remaining 3 tablespoons olive oil and the reserved cooking water. Divide mashed potatoes among 4 shallow bowls; make a well in the center and top with the chicken and vegetables.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.