Cheesy Smothered Mushroom Chicken
with Mashed Potatoes & 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. Here, chicken is topped with an umami-packed mushroom gravy and melty Monterey Jack cheese. On the side, there’s creamy mashed potatoes and crispy 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
9 ounce
Carrots
4 ounce
Button Mushrooms
2 unit
Scallions
12 ounce
Yukon Gold Potatoes
10 ounce
Chicken Cutlets
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
Cooking 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, 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 on top rack 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. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash.
• 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, 3-5 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 (you’ll use the rest in the next step). • Mash potatoes until smooth and creamy, adding splashes of reserved potato cooking liquid as necessary. 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 (1⁄3 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 until melted and combined. Season with salt and pepper.
• Heat pan with sauce over medium-low heat; add chicken and spoon sauce over top. Evenly sprinkle chicken with Monterey Jack. Cover pan until cheese has melted, 1-2 minutes. • Divide chicken, carrots, and potatoes between plates. Spoon remaining sauce over chicken and potatoes. Garnish with scallion greens and serve.
