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Chicken Cutlets a l’Orange

Chicken Cutlets a l’Orange

with Thyme-Scented Mashed Potatoes & Roasted Green Beans

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Treat your taste buds to a trip—no passport required! This riff on a classic French dish—duck a l’orange—features quick-cooking chicken cutlets in a jammy orange sauce. The saucy, savory-sweet meat is paired with thyme-infused mashed potatoes and crisp roasted green beans for a restaurant-worthy meal that’s ready in just 35 minutes from start to finish.

Tags:Calorie Smart
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

¼ ounce

Thyme

2 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Orange

2 tablespoon

Apricot Jam

1 unit

Chicken Stock Concentrate

5 teaspoon

Red Wine Vinegar

10 ounce

Chicken Cutlets

6 ounce

Green Beans

Not included in your delivery

Salt

Pepper

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate58 g
Sugar26 g
Dietary Fiber9 g
Protein37 g
Cholesterol145 mg
Sodium320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Strainer
Baking Sheet
Paper Towel
Medium Pan
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4 servings); roughly chop leaves. Save a few remaining thyme sprigs for the next step. Halve orange.

2

• Place potatoes and reserved thyme sprigs in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Carefully remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot off heat. • Mash potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.

3

• While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

4

• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.

5

• While chicken cooks, squeeze juice from orange halves into a small bowl. Whisk in jam, stock concentrate, chopped thyme, half the vinegar (all for 4 servings), and 2 TBSP water (¼ cup for 4) until smooth. • Once chicken is done, return same pan to medium-high heat. Pour in sauce and bring to a simmer; cook until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. • Return chicken to pan and turn a few times to coat.

6

• Divide chicken, mashed potatoes, and roasted green beans between plates. Top chicken with any remaining sauce from pan and serve.