Sour Cream & Onion Chicken

• While potatoes cook, trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes.

Trim and discard woody bottom ends from asparagus or cut broccoli into bite-size pieces if necessary. Swap in asparagus or broccoli for carrots. Roast until browned and tender, 10-12 minutes. (Save carrots for another use.)

• Meanwhile, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. • 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; transfer to a cutting board. Reserve pan.

• To pot with potatoes, add 3 TBSP butter (6 TBSP for 4 servings) and season with salt and pepper. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. • Cover and set aside.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. • Whisk in cream sauce base, onion paste, and 1⁄4 cup water (1⁄2 cup for 4 servings). Cook, whisking, until slightly thickened, 2-3 minutes. • Remove from heat and whisk in sour cream and a pinch of sugar until smooth.

• Slice chicken crosswise and add to pan with sauce. Toss to coat.