18 oz carrots

8 oz button mushrooms

4x scallions

24 oz potatoes

20 oz chicken cutlets

6 tbsp sour cream

2x chicken stock

1/2 cup monterey jack cheese

1 tbsp cooking oil

3 tbsp butter

oven to 425F, rack to top position.

Trim, peel, cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens.

toss carrots on a baking sheet with a drizzle of oil, salt, pepper. roast on top rack until tender, 25-30 minutes.

peel and dice potatoes into 1/2 inch pieces. place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. reserve 1/2 cup of potato cooking water, drain the rest, return to pot. Keep covered and off heat.

while potatoes 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. Add chicken and cook until browned and cooked through, 3-5 minutes per side. set aside on a plate.

Heat the pot with the drained potatoes over low heat. Add half the sour cream, 2 tbsp of butter. Mash until smooth and creamy, adding potato cooking liquid as needed. Season with salt and pepper.

In the pan used for the chicken, heat a drizzle of oil 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 1/3 cup water. 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, remaining butter. Season with salt and pepper.

put the chicken in the sauce pan, spoon the sauce over the top, evenly coat with cheese. Cover the pan, heat on medium low until cheese melts.

plate chicken, carrots, mashed potatoes. spoon remaining sauce over chicken and potatoes. Garnish with scallion greens.