Crispy Shallot-Topped Chicken Breasts

Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.

Meanwhile, add carrots, zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic powder, salt and pepper, then toss to combine. Roast veggies in the middle of the oven, stirring halfway through, until tender-crisp, 18-20 min.

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the remaining garlic powder.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side. Remove from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)

Add 1 tbsp (2 tbsp) butter to the same pan, then swirl the pan until melted. Heat the pan over medium. Sprinkle Gravy Spice Blend and remaining garlic powder, then whisk to combine, 30 sec.Gradually whisk in 3/4 cup (1 1/2 cups) water and broth concentrate until smooth. Bring to a simmer, whisking occasionally. Once simmering, add chicken and any juices from the plate. Cover and cook, flipping once, until chicken is cooked through, 6-8 min.** Season with salt and pepper, to taste.