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American Recipes

Creamy Dill Chicken

Creamy Dill Chicken

Creamy Dill Chicken

with Roasted Potatoes and Green Beans

Recipe Development TeamPublished on December 12, 2018

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This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly 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 we’ve met. So get ready for the creamiest, most show-stopping sauce celebration you and your family have experienced yet.

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

¼ ounce

Dill

24 ounce

Yukon Gold Potatoes

24 ounce

Chicken Breasts

12 ounce

Green Beans

4 tablespoon

Sour Cream

(Contains: Milk)

2 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery

2 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)1883 kJ

Calories450 kcal

Fat15 g

Saturated Fat4 g

Carbohydrate35 g

Sugar5 g

Dietary Fiber5 g

Protein39 g

Cholesterol130 mg

Sodium520 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

•Baking Sheet

•Large Pan

•Paper Towel

Instructions

Prep

1

Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Pick fronds from dill; discard stems. Finely chop fronds. Dice potatoes into ½-inch cubes.

Roast Potatoes

2

Toss potatoes on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, 22-25 minutes.

Cook Chicken

3

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer chicken to a plate.

Roast Green Beans

4

While chicken cooks, toss green beans on another baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast until tender, 10-12 minutes.

Make Sauce

5

Add 1 tsp dill, sour cream, stock concentrates, mustard, and ¼ cup hot water to pan used for chicken. Stir, off heat, scraping up any browned bits on bottom. Season with salt and pepper. TIP: If sauce seems thick, add more hot water, 1 tsp at a time, until it has a drizzling consistency.

Plate and Serve

6

Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste).

Meal right image

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