• Wash and dry produce. • If desired, peel potatoes. Dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. • Reserve 1⁄2 cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 4.

• While potatoes cook, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon.

• Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about 1⁄2 inch thick. Season all over with salt and pepper. • Sprinkle chicken all over with flour, pressing to adhere; shake off any excess. • Heat a drizzle of oil in a large pan over medium-high heat. Add coated chicken; cook until browned and cooked through, 3-5 minutes per side. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer chicken to a cutting board. Wipe out pan.

• Return pot with drained potatoes to low heat. Add half the sour cream, half the garlic powder, and 1 TBSP butter (2 TBSP for 4 servings). (You’ll use the rest of the sour cream and garlic powder in the next step.) • Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms; season with remaining garlic powder and pepper. Cook, stirring, until softened, 2-4 minutes. • Stir in stock concentrate and 1⁄4 cup water (1/3 cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat. Stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

• In a large bowl, toss arugula with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper until evenly coated. Taste and season with more salt and pepper if desired.

• Divide chicken, mashed potatoes, and salad between plates. • Spoon mushroom sauce over chicken and mashed potatoes. Sprinkle Parmesan over salad. Serve with remaining lemon wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***