Chicken Portabello with Mashed Red Potatoes

From Simple and Delicious Magazine

1 1/2 lbs. red potatoes, cubed
1/4 cup all-purpose 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
2 tbsp olive oil
3/4 lb sliced baby portabello mushrooms
1 pkg (8 oz) cream cheese, softened and divided
1 1/4 cups 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 resealable plastic bag, combine the flour, 1 tsp salt, 1 tsp sage, thyme, and pepper. Add chicken, one piece at at 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 meat thermometer reaches 170 degrees. Remove and keep warm.

In the same skillet, saute mushrooms until tender. Reduce heat; add 6 oz. 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. Yield: 4 servings.