Creamy Smothered Chicken Breasts

Toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 15-20 minutes. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until softened, 10-12 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot.

While veggies cook, pat pork dry with paper towels and season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate to rest. Wipe out pan.

Swap in chicken for pork. Cook until browned and cooked through, 5-6 minutes per side.

Meanwhile, halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat. Add onion, scallion whites, and a pinch of salt and pepper. If you’ve got some on hand, add a pinch of chili flakes from your pantry if desired. Cook, stirring, until lightly browned and softened, 5-6 minutes. Add 1⁄2 TBSP flour (1 TBSP for 4); cook, stirring, 1 minute.

Use pan used for chicken here.

Gradually stir stock concentrate and 1⁄2 cup plain water (1 cup for 4 servings) into pan until fully incorporated. Bring to a boil and cook until thickened, 1-2 minutes. Remove from heat. Stir in sour cream until melted and combined. Taste and season gravy with pepper. (If gravy is very thick, stir in a splash of water—it should be pourable.)