Blue Plate Special Chicken Dinner Bar

While carrots roast, dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and keep covered off heat until ready to mash in Step 6.

Cut broccoli into bite-size pieces if necessary. Toss broccoli on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.

Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until ½ inch thick. Season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

Meanwhile, in a small, microwave-safe bowl whisk together jam, half the stock concentrates, 1 TBSP water, and 1 TBSP butter (2 TBSP water and 2 TBSP butter for 4 servings). Cover with plastic wrap and microwave until butter is melted, 1-2 minutes. Carefully remove plastic wrap and whisk in one packet of sour cream (two packets for 4). In a medium, microwave-safe bowl combine peas with 1 TBSP butter (2 TBSP for 4), salt, and pepper. Cover with plastic wrap and microwave until peas are warmed through and butter has melted, 2-3 minutes. Carefully remove plastic wrap and stir to combine.

Heat pan used for chicken over medium-high heat. Add 2 TBSP butter (4 TBSP for 4 servings) and scallion whites. Cook, stirring, until butter has melted and scallions are fragrant and lightly browned 1-2 minutes. Whisk in flour and cook, whisking, until flour is lightly browned and butter is bubbling, 1 minute more. Whisk in ¾ cup water (1¼ cups water for 4), onion paste, and remaining stock concentrate. Bring to a simmer and cook, whisking occasionally, until slightly thickened, 2-3 minutes.

Add remaining sour cream and 1 TBSP butter (2 TBSP for 4 servings) to pot with drained potatoes. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.