Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Place a large non-stick pan over medium-high heat.

Add 1 tsp. olive oil, carrots, and a pinch of salt to hot pan. Stir often until lightly browned, 2-4 minutes.

Add 1/4 cup water, cover, and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.

Uncover and add honey, half the butter (reserve remaining for mashed potatoes), 1/4 tsp. salt, and a pinch of pepper. Stir often until carrots are coated, 1-2 minutes.

Remove from burner.

While carrots cook, continue recipe.

Pat chicken dry and season both sides with rotisserie chicken seasoning.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Reduce heat to low.

While chicken cooks, continue recipe.

Place mashed potatoes in a microwave-safe bowl.

Cover with a damp towel. Microwave covered until heated through, 3-4 minutes.

Carefully remove from microwave. Add crème fraîche, remaining butter, and a pinch of salt. Stir vigorously to combine.

Add cream base, mushroom seasoning, and half the chicken base (remaining is yours to use as you please!) to hot pan with chicken. Stir until combined and sauce is slightly thickened, flipping chicken to coat evenly, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce. Bon appètit!