Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.

Meanwhile, trim, then halve green beans. Peel, then finely chop shallot.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with 1 tsp seasoned salt (dbl for 4 ppl) and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. Transfer chicken to an unlined-baking sheet. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**

Reheat the same pan over medium. When hot, add green beans, 1/4 cup water and 1/4 tsp seasoned salt (dbl both for 4 ppl). Season with pepper. Cook, stirring occasionally, until water evaporates, 4-5 min. Transfer to a plate, then cover to keep warm.

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted, 1 min. Add shallots. Season with remaining seasoned salt and pepper. Cook, stirring often, until softened, 2-3 min. Sprinkle Gravy Spice Blend over shallots, then stir to coat. Add 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a gentle boil. Cook, stirring often, until gravy thickens slightly, 2-3 min. Remove from heat. Cover to keep warm.

When potatoes are done, drain and return them to the same pot, off heat. Mash cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste. Thinly slice chicken. Stir juices from the baking sheet into gravy. Divide chicken, green beans and mash between plates. Spoon gravy over chicken and mash.