Cheesy Smothered Mushroom Chicken

Ingredients

2 2 servings (approx. 5oz chicken plus sides each)

Adjust rack to top position and preheat oven to 425 degrees.
Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces.
Trim and thinly slice mushrooms.
slice scallions
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.
Place in a large pot with enough salted water to cover by 2 inches.
Boil for 15-20 minutes.
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.
Transfer to a plate
Mash the potatoes with 1/2 the sour cream and a tbsp of butter
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.
Turn off heat; stir in remaining sour cream and 1 TBSP butter.
Season with salt and pepper.
Heat pan with sauce over medium low; add chicken and spoon sauce over top.
Evenly top chicken with Monterey Jack.
Cover pan until cheese melts, 1-2 minutes.
Divide chicken, carrots, and mashed potatoes between plates.
Spoon remaining sauce over chicken and potatoes.
Garnish with scallion greens and serve.

Per serving