Ingredients

• 2 Chicken Breasts
• 12 ounces Carrots
• 5 Small Potatoes
• 1 Onion
• 1 Beef Stock
• 1 1/2 cup Mozzarella
• 2 tbsp Sour Cream
• Butter
• Sugar
• Vegetable Oil
• Salt
• Pepper

Steps

1. Preheat oven to 425 degrees.
2. Wash and dry all produce.
3. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.
4. Dice potatoes into ½-inch pieces.
5. Halve, peel, and thinly slice onion.
6. Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper.
7. Roast until browned and tender, 15-20 minutes.
8. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches.
9. Bring to a boil and cook until tender, 12-15 minutes.
10. Drain and return potatoes to pot; cover to keep warm.
11. While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat.
12. Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes.
13. Sprinkle with 1 tsp sugar (2 tsp for 4 servings).
14. Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper.
15. Cook until jammy, 2-3 minutes more.
16. Turn off heat; transfer to a small bowl.
17. Wash out pan.
18. Pat chicken dry with paper towels; season all over with salt and pepper.
19. Heat a drizzle of oil in pan used for onion over medium-high heat.
20. Add chicken and cook until browned and cooked through, 5-6 minutes per side.
21. In the last 1-2 minutes of cooking, top with caramelized onion and cheese.
22. Cover pan until cheese melts. (If your pan doesn’t have a lid, cover with a baking sheet!) 6 Heat pot with drained potatoes over low heat; mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, for extra richness) until smooth.
23. Divide chicken, roasted carrots, and mashed potatoes between plates.