Cheesy Smothered Mushroom Chicken
Adapted from HelloFresh
Makes 3 servings
1 cup Carrots
4 oz Button Mushrooms
12 oz Yukon Gold Potatoes
12 oz Chicken Breasts
4 tbsp Sour Cream
Chicken Stock Concentrate
¼ cup Monterey Jack Cheese
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all 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.
Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast 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. Boil until tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4); drain and return potatoes to pot.
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, 5-7 minutes per side. Turn off heat; transfer to a plate.
Heat pot with drained potatoes over low heat; add 1 TBSP butter (2 TBSP for 4 servings) and half the sour cream. Using a potato masher or fork, mash potatoes, adding splashes of reserved potato cooking liquid as needed until smooth and creamy. Season with salt and pepper.
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, 2-4 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 1-2 minutes. Turn off heat. Stir in 1 TBSP butter and remaining sour cream. Season with salt and pepper.
Heat pan with sauce over medium low heat; add chicken. Spoon some sauce over chicken. Evenly top chicken with Monterey Jack. Cover pan until cheese is melted, 1-2 minutes. Divide carrots, potatoes, and chicken between plates. Spoon remaining sauce over chicken and potatoes. Garnish with scallion greens and serve.