Blue Plate Special Chicken Dinner Bar

🥘 Ingredients

• butter
  4 tbsp
• carrots
  12 oz
• cherry jam
  2 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 packets
• cooking oil
  1 tbsp
• flour
  1 tbsp
• garlic powder
  1 tsp
• mexican cheese blend
  1 oz
• peas
  8 oz
• potatoes
  20 oz
• scallions
  2 pieces
• sour cream
  4 tbsp
• vidalia onion paste
  2 tbsp

🍳 Cookware

• baking sheet
• medium pot
• large pan
• small bowl
• medium bowl
• potato masher

1. 

   1

   potatoes carrots scallions chicken cutlets garlic powder cherry jam chicken stock concentrate sour cream peas flour vidalia onion paste mexican cheese blend cooking oil butter

   potatoes: 20 oz, carrots: 12 oz, scallions: 2 pieces, chicken cutlets: 20 oz, garlic powder: 1 tsp, cherry jam: 2 tbsp, chicken stock concentrate: 2 packets, sour cream: 4 tbsp, peas: 8 oz, flour: 1 tbsp, vidalia onion paste: 2 tbsp, mexican cheese blend: 1 oz, cooking oil: 1 tbsp, butter: 4 tbsp
2. 

   2

   Adjust oven rack to top position and preheat oven to 425 F. Wash and dry all produce. Trim, peel, and cut carrots diagonally into 1/2-inch pieces. Toss on a baking sheet with a large drizzle of cooking oil, salt, and pepper. Roast until browned and tender ⏱️ 20 minutes .
3. 

   3

   While carrots roast, dice potatoes into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 10 minutes . Reserve 1/2 cup potato cooking liquid, then drain. Return potatoes to pot and keep covered off heat.
4. 

   4

   Pat chicken cutlets dry and place between plastic wrap. Pound until 1/2 inch thick. Season all over with garlic powder, salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 3 minutes per side. Turn off heat, transfer to a cutting board, and tent with foil. Wipe out pan and let cool slightly.
5. 

   5

   In a small bowl , whisk together cherry jam, half the chicken stock concentrate, 1 tbsp water, and 1 tbsp butter. Cover and microwave until butter melts ⏱️ 1 minutes . Carefully remove cover and whisk in 2 tbsp sour cream. In a separate medium bowl , combine peas, 1 tbsp butter, salt, and pepper. Cover and microwave until warmed through ⏱️ 2 minutes . Stir to combine.
6. 

   6

   Heat the used chicken pan over medium-high heat. Add 2 tbsp butter and scallion whites. Cook, stirring, until lightly browned ⏱️ 1 minutes . Whisk in flour and cook until lightly browned ⏱️ 1 minute . Whisk in 3/4 cup water, vidalia onion paste, and remaining stock concentrate. Cook, whisking occasionally, until slightly thickened ⏱️ 2 minutes .
7. 

   7

   Add remaining sour cream and 1 tbsp butter to the pot with drained potatoes. Mash with a potato masher until smooth and creamy, adding splashes of reserved potato liquid as needed. Taste and season with salt and pepper.
8. 8

   Slice chicken crosswise. Serve chicken, mashed potatoes, roasted carrots, peas, cherry sauce, gravy, scallion greens, and mexican cheese blend family style.