Cheesy Smothered Mushroom Chicken

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.