Ever just have dinner creeping up to you along the day and just have no idea what to make. Well, this recipe is an easy and yummy dinner choice that take only about 30-40 min to make!
This recipe consists of many different items that are easy to prepare and give different flavors and textures to the dish. In this recipe we will be making oven baked carrots, mashed potatoes, mushroom sauce, garlic bread (not homemade), and chicken. It may seem a little much at first but once you eat everything together, it tastes amazing!
Tips and Tricks:
Carrots: You want to make sure that you do not slice the carrots too thin because once they go into the oven they will just turn into chips. You also want to make sure that they are not sliced too thick as they will just remain uncooked. Note: Once you are done slicing the carrots, you should toss them in a bowl and season with oil, salt and pepper.
Mashed Potatoes: Make sure to slice the potatoes into small pieces as it will make it easier to mash up after the cooking process. Note: You want to keep about 1/2 cup of water when you mash the potatoes. If you want to avoid using the starchy water, you can drain out all the water and then add 1/2 cup of hot water on top. This will remove most of the starch from the potatoes, though it won't be as smooth and creamy.
Chicken: In order to make your chicken more soft and tender, you can add a little bit of water to the pan and the end of your cooking, put on the lid, and let the chicken cook for a little longer. Tis will make the chicken more soft and enjoyable to eat.
Mushroom Sauce: I am a HUGE fan of mushroom, which is why when any recipe includes mushrooms I never let anyone in my family cut them. You have to make sure that when you cut the mushrooms, that they are thin. You don't want to just cut them up into 4 pieces (its doesn't taste as nice).
Ingredients (makes for 4 people):
- 18 oz Carrots
- 8 oz Mushrooms
- 2 Scallions
- 24 oz Gold Potatoes
- 20 oz Chicken Cutlets
- 8 tbsp sour cream
- 1 table spoon chicken stock concentrate (or can substitute with water if you have none)
- Kosher salt
- Black pepper
- 1 tbsp cooking oil
- 2 tbsp butter
Instructions:
Preheat oven to 425 degrees. Wash and dry all produce. Trim and peel carrots, trim and slice mushrooms and scallions
Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Put in the oven for 25-30 min.
Meanwhile dice potatoes into 1/2 inch pieces and place in a large pot with water and bring to a boil and cook until 15-20 min.
While potatoes cook, season chicken with salt, pepper, and chili powder. Heat a drizzle of oil in a large pan. Add chicken and cook until browned and cooked through. Turn off heat and transfer to plate.
Drain the water from the potatoes, leaving 1/2 cup of water in the pot. Add 2 tbsp butter and 4 tbsp sour cream. Mash potatoes until smooth and creamy. Season with salt and pepper.
Heat a drizzle of oil in the pan used for chicken. Add mushrooms and scallions, season with salt and pepper. Cook stirring, until softened, 2-4 min.
Stir stock concentrate and 1/4 cup of water. Bring to a boil, then reduce to a simmer. Cook until thickened. 1-2 min
Turn off heat and stir in 1 tbsp of butter and 4 oz of sour cream.
Divide chicken, carrots, and potatoes between plates. Spoon mushroom sauce over chicken and potatoes.
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