Idaho Potato Commission

4 boneless, skin on chicken breasts
3 tablespoon olive oil
salt and pepper to taste
Carrot and Thyme Idaho® Potatoes:
1 large Idaho potato, peeled and cut into two inch chunks
2 carrots, peeled and cut into half inch thick slices
¼-½ Cup whole milk, warmed gently
4 tablespoons unsalted butter, cut into small pieces
3 tablespoons fresh thyme leaves, roughly chopped
salt and pepper to taste
Shiitake Mushroom Sauce:
2 cups Shiitake mushrooms, sliced
6 tablespoons butter, divided
2 tablespoons olive oil
1 cup chicken stock (thickened slightly with cornstarch slurry - 2 tablespoons water plus 1 tablespoons cornstarch)
1 tablespoon red wine vinegar
4 scallions, sliced thinly

Preheat the oven to 350 degrees Fahrenheit.
Season the chicken with salt and pepper.
Heat 3 tablespoons of olive oil in a large sauté pan over medium heat and sear the chicken until golden brown, skin side down for approximately four minutes.
Remove the pan containing the chicken from the stove and place it in the hot oven. Cook for 8-10 minutes until the chicken breasts are cooked through.
Remove the chicken from oven, turn each chicken breast over and let the chicken rest for approximately 4-5 minutes.
Spoon the potato carrot mash onto 4 dinner plates. Ladle the mushroom sauce over the top of the potatoes and top each mound of potatoes with a chicken breast. Serve.

Carrot and Thyme Idaho® Potatoes:

Cover the potatoes and carrots with water in a large pot; add a pinch of salt and bring to a boil. Reduce the heat to a simmer and cook until potatoes are cooked through, approximately 6 - 8 minutes.
Drain the potatoes and carrots and transfer them to the bowl of an electric mixer fitted with the paddle attachment. Add the thyme and butter; mix until combined.
Turn the machine to high and whip the potatoes until just a few chunks remain. Add enough milk to moisten the potatoes and create a creamy texture. Taste and check seasoning. Keep warm.

Shiitake Mushroom Sauce:

In a large pan, melt 2 tablespoons of butter with the olive oil.
Add the mushrooms; season with salt and pepper and cook until golden brown, about 3 minutes.
Add the chicken stock and vinegar to the pan and bring to a boil; cook for 1 minute. Add the remaining butter and scallions to the pan and whisk until the butter is completely incorporated. Keep warm.