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Prep Time:15 minsAdditional Time:35 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:35 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsYukon gold potatoes or other potatoes, quartered1tablespooncanola oil12ouncesskinless boneless chicken thighs2teaspoonsbottled minced roasted garlic¼cuplight sour cream¼cupfat free milk2teaspoonssnipped fresh thyme or Italian (flat-leaf) parsley¼teaspoonsalt⅛teaspoonground black pepper1(.87 ounce) package30 percent less sodium brown gravy mix, such as McCormick®1Sprigs fresh thyme or Italian parsley
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsYukon gold potatoes or other potatoes, quartered
1tablespooncanola oil
12ouncesskinless boneless chicken thighs
2teaspoonsbottled minced roasted garlic
¼cuplight sour cream
¼cupfat free milk
2teaspoonssnipped fresh thyme or Italian (flat-leaf) parsley
¼teaspoonsalt
⅛teaspoonground black pepper
1(.87 ounce) package30 percent less sodium brown gravy mix, such as McCormick®
1Sprigs fresh thyme or Italian parsley
DirectionsIn a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender.Meanwhile, in a large skillet heat oil over medium-high heat. Reduce heat to medium; add chicken thighs. Cook 14 to 18 minutes, or until no longer pink, turning once halfway through cooking time. Coarsely shred chicken. Cover and keep warm.Drain cooked potatoes; return to saucepan. Add garlic to potatoes. Mash with a potato masher or an electric mixer on low speed. Add sour cream, milk, 2 teaspoons thyme, the salt, and pepper. Mash until light and fluffy. Cover with foil and keep warm.Prepare gravy mix according to package directions. To serve, in bowls layer potatoes, chicken, and top with gravy. Garnish each serving with a thyme sprig, if desired.Originally appeared: Diabetic Living Magazine
Directions
In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender.Meanwhile, in a large skillet heat oil over medium-high heat. Reduce heat to medium; add chicken thighs. Cook 14 to 18 minutes, or until no longer pink, turning once halfway through cooking time. Coarsely shred chicken. Cover and keep warm.Drain cooked potatoes; return to saucepan. Add garlic to potatoes. Mash with a potato masher or an electric mixer on low speed. Add sour cream, milk, 2 teaspoons thyme, the salt, and pepper. Mash until light and fluffy. Cover with foil and keep warm.Prepare gravy mix according to package directions. To serve, in bowls layer potatoes, chicken, and top with gravy. Garnish each serving with a thyme sprig, if desired.
In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender.
Meanwhile, in a large skillet heat oil over medium-high heat. Reduce heat to medium; add chicken thighs. Cook 14 to 18 minutes, or until no longer pink, turning once halfway through cooking time. Coarsely shred chicken. Cover and keep warm.
Drain cooked potatoes; return to saucepan. Add garlic to potatoes. Mash with a potato masher or an electric mixer on low speed. Add sour cream, milk, 2 teaspoons thyme, the salt, and pepper. Mash until light and fluffy. Cover with foil and keep warm.
Prepare gravy mix according to package directions. To serve, in bowls layer potatoes, chicken, and top with gravy. Garnish each serving with a thyme sprig, if desired.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)312Calories9gFat35gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
