This latest addition to the HelloFresh Recipe Hall of Fame features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly, creamy herb and Dijon concoction, especially one that’s draped across pan-seared chicken and roasted potatoes and green beans? No one, we say. At least not anyone that we’ve met yet.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Chicken Stock Concentrate
Wash and dry all produce. Preheat oven to 450 degrees. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into ½-inch cubes.
Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until crisp and browned, 22-25 minutes, tossing halfway through.
Heat a drizzle of oil in a large pan over medium heat. Pat chicken dry with a paper towel. Season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-6 minutes per side. Remove from pan and set aside to rest.
While chicken cooks, toss green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender, 10-12 minutes
Add 1 tsp dill, sour cream, stock concentrate, 1 tsp Dijon mustard (we sent more), and 2 TBSP water to pan used for chicken. Stir to combine. Season with salt and pepper. (TIP: If sauce seems thick add more water, 1 tsp at a time, until it has a drizzly consistency.) Remove pan from heat.
Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste).