Before starting, preheat the oven to 450˚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. Simmer uncovered until fork-tender, 10-12 min. While potatoes come to a boil, strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems, then roughly chop. Peel, then roughly chop garlic. Core, then cut pepper into 1-inch slices.

Add tomatoes, peppers and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat chicken dry with paper towels. Season with salt and pepper. Sprinkle garlic and rosemary over chicken. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to the baking sheet with veggies. Bake in the middle of the oven until veggies are tender and chicken is cooked through, 6-8 min.**

Peel, then thinly slice shallot. Stir together broth concentrate, 1 1/4 cups water (dbl for 4 ppl) and cornstarch in a small bowl. Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook stirring often until shallots soften, 1-2 min. Add broth and cornstarch mixture. Cook, stirring often, until pan gravy thickens slightly, 1-2 min.

Drain and return potatoes to the same pot, off heat. Mash sour cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper.

Divide mash, chicken and veggies between plates. Spoon pan gravy over chicken and mash.