with Mashed Potatoes & Roasted Carrots

Yield: 2 Servings

• 9oz carrots
• 12oz potatoes
• 1oz chicken stock concentrate
• 4oz button mushrooms
• 2scallions
• 10oz chicken cutlets
• 3TBS sour cream
• ¼cup Monterey jack cheese
• 1TBS cooking oil
• 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens.

Cook carrots & potatoes:

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 25-30 minutes. Meanwhile, dice potatoes into ½-inch pieces (peel first for a smoother texture). Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash. Swap in asparagus for carrots; roast on middle rack, 10-12 minutes.

Cook chicken:

While potatoes cook, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side. Transfer to a plate.

Mash potatoes:

Heat pot with drained potatoes over low heat; add half the sour cream and 1 TBS butter. Mash potatoes until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Make sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and scallion whites, season with salt and pepper. Cook, stirring, until softened, 2- to 4-minutes. Stir in stock concentrate and ¼ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 1- to 2-minutes. Turn off heat; stir in remaining sour cream and 1 TBS butter. Season with salt and pepper.

Finish & serve:

Heat pan with sauce over medium low; add chicken and spoon sauce over top. Evenly top chicken with Monterey Jack. Cover pan until cheese melts, 1- to 2-minutes. Divide chicken, carrots, and mashed potatoes between plates. Spoon remaining sauce over