Cheesy Smothered Mushroom Chicken
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXy_QO-RfouCH-PDCdyYQleeHOcJZGuhV4B1-58U6R4MkSkmpFUddKOpZ9A5CrkJSnd0BEwY_ollBkTOoJdK3CPM9NIkHpPMny405_0uuXUQ5k5AiXQfhiORo6TYNpskgJF2K-b7blGJu66ThSAqHTNVU6njnOGV5km11Jnpu4svvRAAiZJTuSo0b8g/s320/8C0E1996-8C66-44DB-A229-06C5DAB30F03.heic)
I cooked the cheesy smothered mushroom chicken. The mushrooms have a mild, earthy flavor. I washed carrots, mushrooms, and scallions. I cut the carrots diagonally into 1-inch- thick pieces and thinly sliced the mushrooms and scallions, separating whites from greens. I tossed the carrots on a baking sheet, drizzled the oil on them, and seasoned it with salt and pepper. I roasted the carrots in the oven. I boiled the potato in salt water and mashed them with sour cream and butter. I patted the chicken dry with paper towels and seasoned it with salt and pepper. Then I cooked the chicken in a frying pan until browned and cooked through. I made the sauce using mushrooms and scallion whites; seasoned it with salt, pepper, and sour cream. Finally, I spooned the sauce over the chicken and covered it with Monterey Jack cheese. And I put the chicken, mashed potato, and roasted carrots on the plate and garnished with scallion greens on top of the chicken. Done and serve.