Poitrines de poulet poêlées

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then season with salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**

Meanwhile, finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Peel, then thinly slice shallot.

Reheat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec.Add shallots and rosemary. Cook, stirring often, until shallots soften, 2-3 min. Sprinkle Gravy Spice Blend over top, then stir to coat, 30 sec. Whisk in 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a simmer. Once simmering, cook, whisking often, until sauce thickens slightly, 2-3 min. Season to taste with salt and pepper.(TIP: For a lighter consistency, add more water, 1-2 tbsp at a time, if desired!)

When potatoes are fork-tender, drain and return potatoes to the same pot, off heat. Mash 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes, until smooth. Season with salt and pepper, to taste.

Slice chicken. Add any chicken juices from the baking sheet to the pan with gravy, then whisk to combine. Add Italian dressing, spring mix and half the salad topping mix to a large bowl. Season with salt and pepper, then toss to coat.Divide chicken, mashed potatoes and salad between plates. Drizzle shallot gravy over chicken.Sprinkle remaining salad topping mix over salad.