Chicken & Creamy Scallion Thyme Sauce
with Mashed Potatoes & Roasted Carrots
- Milk
Slices of golden pan-seared chicken breast are draped in a velvety scallion thyme cream sauce in this comfort food classic. The chicken is served beside a heap of sour cream mashed potatoes and sweet roasted carrots.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
½ teaspoon
Dried Thyme
5 teaspoon
Red Wine Vinegar
12 ounce
Chicken Cutlets
9 ounce
Carrot
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
-
Peel potatoes if desired, then dice into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick 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 (¾ cup for 4 servings), then drain.
-
Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
-
Keep covered off heat until ready to serve.
-
While potatoes cook, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
-
While carrots roast, 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; cook until browned and cooked through, 5-7 minutes per side.
-
Turn off heat; transfer chicken to a cutting board. Wipe out pan.
-
In pan used for chicken, melt 1 TBSP butter (2 TBSP for 4 servings) over medium heat. Add scallion whites, garlic powder, and half the thyme (all for 4); cook, stirring, until fragrant, 30 seconds.
-
Add vinegar to pan. (TIP: Push the pan away from yourself when adding vinegar.) Once bubbles subside, stir in scallion greens, cream sauce base, stock concentrate, and 1 TBSP water (2 TBSP for 4). Cook, stirring, until thickened, 30-60 seconds.
-
Thinly slice chicken crosswise.
-
Divide chicken, mashed potatoes, and carrots between plates. Top chicken with sauce and serve.
