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

Name: Chicken Breast with Shiitake Mushroom Sauce and Carrot-Thyme Crushed Idaho® Potatoes
Ingredients: 4 boneless, skin on chicken breasts; 3 tablespoons olive oil; salt; pepper; 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; 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

www.idahopotato.com

Preheat the oven to 350 degrees Fahrenheit. Season the chicken with salt and pepper. Heat 3 tablespoons of olive oil in a large sauté pan over medium heat and sear the chicken until golden brown,...

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Ingredients

4 boneless, skin on chicken breasts
3 tablespoons olive oil
salt
pepper
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
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