Chicken Breast with Shiitake Mushroom Sauce and Carrot-Thyme Crushed Idaho® Potatoes | Idaho Potato

Ingredients

• 4 boneless, skin on chicken breasts
• 3 tablespoon olive oil
• salt and pepper to taste
• <strong>Carrot and Thyme Idaho® Potatoes:</strong>
• 1 large Idaho potato, peeled and cut into two inch chunks
• 2 carrots, peeled and cut into half inch thick slices
• ¼-½ Cup whole milk, warmed gently
• 4 tablespoons unsalted butter, cut into small pieces
• 3 tablespoons fresh thyme leaves, roughly chopped
• <strong>Shiitake Mushroom Sauce:</strong>
• 2 cups Shiitake mushrooms, sliced
• 6 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 cup chicken stock (thickened slightly with cornstarch slurry - 2 tablespoons water plus 1 tablespoons cornstarch)
• 1 tablespoon red wine vinegar
• 4 scallions, sliced thinly