1 1/2 pounds red potatoes diced
1 T oil
4 medium chicken breasts
salt and pepper
5 oz carrots cut into matchsticks
1 cup chicken broth
1/4 cup cream
1/2 t dried thyme
1 cup frozen peas thawed
1 T butter
Place cut potatoes in a pot and cover with cold water. Boil for 10-12 minutes until potatoes are tender.
While potatoes are cooking heat oil in pan, add chicken and season with salt and pepper. Cook about 6 minutes on first side and finish 6-8 minutes on second side. Remove chicken to a plate and keep warm. In the same skillet add carrots, broth, cream, and thyme. Cook until carrots are tender, about 5 minutes. Take off heat and add peas.
Coarsely mash potatoes with butter, salt and pepper.
Spoon potatoes onto plate, top with chicken and then sauce with veggies.