Creamy Dill Chicken

Name: Creamy Dill Chicken with Roasted Potatoes and Asparagus
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ¼ ounce Dill; 12 ounce Yukon Gold Potatoes; 12 ounce Chicken Breasts; 8 ounce Asparagus; 2 tablespoon Sour Cream; 1 unit Chicken Stock Concentrate; 1 teaspoon Dijon Mustard; 2 tablespoon Vegetable Oil; Salt; Pepper

with Roasted Potatoes and Asparagus

Recipe Development TeamPublished on March 27, 2019

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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, roasted potatoes, and asparagus? No one, we say. At least not anyone we’ve met. So get ready for the creamiest, most showstopping sauce celebration you 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 amount

¼ ounce

Dill

12 ounce

Yukon Gold Potatoes

12 ounce

Chicken Breasts

8 ounce

Asparagus

2 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Chicken Stock Concentrate

1 teaspoon

Dijon Mustard

Not included in your delivery

2 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2092 kJ

Calories500 kcal

Fat22 g

Saturated Fat5 g

Carbohydrate34 g

Sugar5 g

Dietary Fiber7 g

Protein40 g

Cholesterol130 mg

Sodium410 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

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into ½-inch cubes. Trim off and discard woody ends from asparagus.

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

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; remove chicken from pan and set aside to rest.

While chicken cooks, toss asparagus on a second baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 10-12 minutes.

Add sour cream, stock concentrate, 1 tsp dill, half the mustard (all the mustard for 4 servings), and 2 TBSP water (¼ cup water for 4 servings) to pan used for chicken. Stir, off heat, scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems thick, add more water, 1 tsp at a time, until it has a drizzling consistency.

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