Chicken & Creamy Scallion Thyme Sauce

• 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.

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 and transfer chicken to a plate. 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.

Take one step back (or push the pan away from yourself) and add vinegar to pan. Once bubbles subside, stir in cream sauce base, stock concentrate, scallion greens, and 1 TBSP water (2 TBSP for 4). Cook, stirring, until sauce thickens and flavors meld, 30-60 seconds.