Buttermilk-Ranch Chicken

2  teaspoons		Powdered Ranch Seasoning
8  ounces		Carrot
8  ounces		Green Beans
2		Boneless Skinless Chicken Breasts
1/2  ounce		Butter
4  fl. oz.		Light Cream

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1)Peel, trim, and cut carrot into ½" pieces. Trim ends off green beans. Pat chicken breasts dry, and season both sides with half the ranch seasoning (reserve remaining for sauce).
2)Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, a pinch of salt, and ¼ tsp. pepper. Spread into a single layer and roast in hot oven until tender and slightly caramelized, 15-18 minutes. While green beans roast, make mashed carrot.
3)Add carrot to boiling water and cook until very fork-tender, 12-15 minutes. Drain in a colander and return to pot. Add butter and mash until smooth. Season with a pinch of salt and pepper. While carrot cooks, cook chicken.
4)Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer chicken to a plate and rest 5 minutes. Reserve pan; no need to wipe clean. While chicken rests, make sauce.
5)Return pan used to cook chicken to medium heat. Add cream and remaining ranch seasoning to hot pan. Bring to a simmer and stir occasionally until thick enough to coat the back of a spoon, 3-4 minutes. Plate dish as pictured on front of card, serving sauce over chicken. Bon appétit!