Cheesy Chicken With Sautéed Mushroom, Side of Roasted Carrots and Mashed Potatoes

Prep Time: 15 minutes

Total Cook Time: 50 minutes

Calories: 700 (Kcal) Difficulty: Intermediate

Ensure that all goods included are of edible quality and that no packets included are punctured, broken, or missing labels. All goods should also contain a freezer bag for shipments, if goods are warm on arrival contact issuer immediately

Ingredients included:

For 2 servings included in box delivery

-Carrots 12 ounces

-Button Mushrooms 4 ounces

-Green onions 3 units

-Yukon Gold Potatoes 14 ounces

-Chicken Cutlets 12 ounces

-Sour Cream Packet 4.5 tablespoons

-Chicken Stock Concentrate Packet 1.5 units

Items not included that you will need to get out:

-Cooking Oil 2 tablespoons

-Butter 3 tablespoons

-Salt

-Pepper

-Heavy Cream 6 ounces

Adjust a oven rack to the top position and preheat at 425 degrees. Begin hand washing and drying all produce included (button mushrooms, carrots, separating whites of green onions).

Trim mushrooms, carrots, and green onions, thinly and diagonally. Separating the greens and whites of the onion, keeping the whites for step 5 and greens for final plating.

Place carrots onto a baking sheet- aluminum or parchment paper optional. Drizzle oil and seasonings of choice. Salt, garlic seasoning, pepper, onion, are all great options. Roast until carrots are tender, a good measure is the stab-fork method. Expect to roast 25-30 minutes at 425 Fahrenheit.

To make mashed potatoes; begin dicing into 1/4 inch pieces. Peeling is optional. Fill a large pot enough to cover potatoes by two inches, add salt to desire and begin to bring to a boil, incorporating the potatoes before the pot begins to become hot. Cook until tender for about 10-15 minutes.

-Reserving 1/2 cup of water from the potatoes to smoothen the mashed potato. If the potatoes pass the stab-fork test, cover the pot and leave off heat until ready to begin making the mash potatoes.

While potatoes are boiling, begin heating a large pan of oil over medium-high heat. Pat the chicken cutlets dry, and incorporate season to liking. Once pan is heated, add chicken until browned or has internal temp of 165 degrees Fahrenheit turning for 3-5 minutes per side.

Heat pot with drained potatoes over a low heat setting, begin adding the 3 tablespoons of butter and whole package of sour cream. Mash the potatoes to your liking by adding reserved potato cooking liquid, heavy cream, and seasonings (salt, pepper, garlic pepper, thyme, etc..)

Begin heating the pan used for the chicken over a medium-high setting. Incorporate enough oil to cover the bottom of the pan and add mushrooms, scallion whites, seasoning of choice. Sauté for 4-5 minutes. Stirring until soft, add 1/3 cup of water, and entirety of the chicken stock packet.

Bring to a boil, and reduce to a low simmer until the mixture thickens after 1-2 minutes. Pull off heat and add the remaining tablespoon of butter. Finish with salt and pepper of desired amount.

Heat the pan used for mushroom sauté over medium-low heat. Prepare to add chicken to the hot pan and sprinkle Kolby Jack cheese over the top to cover until the cheese melts.

Begin plating and keep potatoes, carrots, and chicken separate. Spoon the mushroom sauté over chicken and potatoes and chicken. Finish by adding green onions over dish.

You have now made a delicious meal to serve two.