Farmhouse Chicken

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with half the chicken salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Peel, then finely chop shallot. Add carrots, peas, remaining chicken salt, 1 tsp sugar, 1/4 cup water and 1/2 tbsp butter (dbl all for 4 ppl) to a medium pot. Season with pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium and cook, stirring occasionally, until carrots are tender and liquid is absorbed, 8-14 min. (TIP: If the pot is getting dry before veggies are tender, add more water, 1 tbsp at a time!)

Reheat the same pan (from step 2) over medium-low. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle Cream Sauce Spice Blend over shallots, then stir to coat, 30 sec. Add 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a gentle boil. Once boiling, cook, whisking often, until gravy thickens slightly, 2-3 min. Remove the pan from heat, then season gravy with pepper, to taste. Cover to keep warm.

When potatoes are fork-tender, drain, then set aside in the colander. Reheat the same pot (from step 1) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Continue to cook butter, stirring often, until golden-brown, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!) Return potatoes to the pot, then remove from heat. Mash half the green onions and 3 tbsp milk (dbl for 4 ppl) into potatoes and brown butter until creamy. Season with salt and pepper, to taste.