Cheesy Smothered Mushroom Chicken

• 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 1⁄2-inch pieces. (TIP: 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 1⁄2 cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash.

Once carrots have roasted 10 minutes, remove sheet from oven. Push carrots to one side of sheet. Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper. Return to top rack until veggies are browned and tender, 15-18 minutes. (Save potatoes for another use.)

• 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 half the sour cream (you’ll use the rest in the next step) and 1 TBSP butter (2 TBSP for 4 servings). • Mash potatoes until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Skip this step!

• 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 1⁄4 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. • Stir in 1 TBSP butter and remaining sour cream until melted and combined. Season with salt and pepper.

Use half the sour cream here. (Save remaining sour cream for another use.)