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Creamy Chive Chicken
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Creamy Chive Chicken

Creamy Chive Chicken

with Lemony Rice and a Dijon-Apple Salad

We’re big fans of pan sauces because they’re an easy way to add tons of restaurant-level flavor to your dish. Here, tangy lemon juice, punchy dijon, sour cream, and fresh chives mingle to create a condiment that truly takes seared chicken to the next level. On the side, there’s zesty lemon rice and a green salad that’s bursting with crispy pieces of apple...because you only deserve the best!

Allergens:
Milk

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

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Hudson River Fruit SnapDragon Apple

¼ ounce

Chives

1 unit

Lemon

½ cup

Jasmine Rice

2 teaspoon

Dijon Mustard

12 ounce

Chicken Breasts

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

2 ounce

Mixed Greens

Not included in your delivery

½ teaspoon

Sugar

5 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate52 g
Sugar9 g
Dietary Fiber4 g
Protein39 g
Cholesterol160 mg
Sodium470 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

Zester
Small pot
Medium Bowl
Large Pan
Paper Towel

Instructions

Prep
1

Wash and dry all produce. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles (quarter and slice whole apple for 4 servings). Mince chives. Zest and quarter lemon (quarter both lemons for 4).

Cook Rice
2

In a small pot, combine rice, ¾ cup water (1½ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Make Vinaigrette
3

While rice cooks, in a medium bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, half the mustard, ½ tsp sugar (1 tsp for 4), salt, and pepper. Stir in half the chives. Set aside.

Cook Chicken
4

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce
5

Heat pan used for chicken over medium-high heat. Add stock concentrate, remaining mustard, ¼ cup water (⅓ cup for 4 servings), and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in sour cream and remaining chives. (TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches drizzling consistency.) Season with salt and pepper.

Finish and Serve
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest. Season with salt and pepper. Add mixed greens and apple to bowl with vinaigrette. Season with salt and pepper; toss to combine. Divide chicken, rice, and salad between plates. Drizzle chicken with sauce. Cut remaining lemon into wedges and serve on the side.