Pat chicken dry and season both sides with a pinch of salt and garlic pepper.

Place a 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.

Remove from burner. Transfer chicken to a plate and cover with foil. Reserve pan; no need to wipe clean.

While chicken cooks, continue recipe.

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

Place another large non-stick pan over medium-high heat and add 4 tsp. olive oil.

Add carrots, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until lightly browned, 4-6 minutes.

Add 1/4 cup water and cover. Cook until water is mostly evaporated and carrots are tender, 2-3 minutes.

Add lemon n herb seasoning and butter. Stir occasionally until butter is melted and combined, 1-2 minutes.

Remove from burner.

While carrots cook, continue recipe.

Core tomato and cut into 1/2" dice.

Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.

Add tomatoes to hot pan and stir occasionally until browned and slightly tender, 1-2 minutes.

Add pesto, cream base, and a pinch of salt and pepper. Stir to combine and bring to a simmer.

Once simmering, remove from burner.

If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.

While sauce cooks, continue recipe.

In a microwave-safe bowl, add mashed potatoes, sour cream, and a pinch of salt and pepper. Vigorously stir to combine.

Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Vigorously stir to combine.

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