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 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 very tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4); drain and return potatoes to pot.
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.
Heat pot with 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 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 same pan over medium-low heat; spoon some sauce over. Evenly top chicken with cheese. 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.
