Chicken Portobello With Mashed Red Potatoes

• 1-1/2 pounds red potatoes, cubed
• 1/4 cup all-purpose flour
• 1-1/4 teaspoons salt, divided
• 1-1/4 teaspoons rubbed sage, divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast halves (6 ounces each)
• 2 tablespoons olive oil
• 3/4 pound sliced baby portobello mushrooms
• 1 package (8 ounces) cream cheese, softened, divided
• 1-1/4 cups chicken broth, divided

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
2. Meanwhile, in a large resealable plastic bag, combine flour, 1 teaspoon salt, 1 teaspoon 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 or until a thermometer reaches 165u0b0. Remove and keep warm.
3. In same skillet, saute mushrooms until tender. Reduce heat; add 6 ounces cream cheese, 1 cup 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.

red potatoes, allpurpose, salt, sage, thyme, pepper, chicken breast halves, olive oil, baby portobello mushrooms, cream cheese, chicken broth

Taken from www.tasteofhome.com/recipes/chicken-portobello-with-mashed-red-potatoes/ (may not work)