Cheesy Smothered Mushroom Chicken
with Mashed Potatoes and Roasted Carrots
Chicken and melted cheese is always a recipe for success. Chicken and melted cheese plus a rich gravy, however, is the ultimate comfort trifecta. And since we’ve been feeling the late-winter blues lately, we’re looking for an extra warm and cozy meal. Seared chicken is topped with a umami-packed mushroom gravy and melty Monterey Jack cheese. On the side, there’s sour cream mashed potatoes and crispy-edged roasted carrots for maximum deliciousness (and for catching any runoff sauce).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
Carrots
4 ounce
Button Mushrooms
2 unit
Scallions
12 ounce
Yukon Gold Potatoes
12 ounce
Chicken Breasts
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and peel carrots, then cut on an angle into 1-inch 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 on top rack until browned and tender, 25-30 minutes. Meanwhile, dice potatoes into ½-inch cubes (peeling first if you like a smoother texture). Place in a large pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about 15 minutes.
Meanwhile, pat chicken dry with paper towels; 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.
Once potatoes are cooked, reserve ¼ cup cooking water, then drain and return potatoes to pot. Mash over low heat with 1 TBSP butter, half the sour cream, and half the reserved cooking water. (If needed, add remaining cooking water, a splash at a time, until smooth.) Season with salt and pepper.
Heat a drizzle of oil in pan used to cook 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 ⅓ cup water. Bring to a boil, then lower to a simmer. Cook until slightly thickened, 1-2 minutes. Turn off heat. Stir in remaining sour cream and 1 TBSP butter. Season with salt and pepper.
Add chicken to pan and spoon some sauce on top. Evenly top chicken with cheese. Cover pan until cheese has melted, 1-2 minutes. Divide carrots, mashed potatoes, and chicken between plates. Spoon remaining sauce over chicken and potatoes. Garnish with scallion greens and serve.
