Creamy Dill Chicken

Name: Creamy Dill Chicken with Roasted Potatoes & Green Beans
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: ¼ ounce Dill; 12 ounce Yukon Gold Potatoes; 10 ounce Chicken Cutlets; 6 ounce Green Beans; 4 tablespoon Sour Cream; 1 unit Chicken Stock Concentrate; 2 teaspoon Dijon Mustard; 1 tablespoon Vegetable Oil; Salt; Pepper; 1 tablespoon Butter

with Roasted Potatoes & Green Beans

Recipe Development TeamPublished on September 21, 2020

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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 green beans? 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.

Tags:

Carb Smart

•Calorie Smart

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 Time10 minutes

DifficultyEasy

Ingredients

serving amount

¼ ounce

Dill

12 ounce

Yukon Gold Potatoes

10 ounce

Chicken Cutlets

6 ounce

Green Beans

4 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Energy (kJ)2092 kJ

Calories500 kcal

Fat23 g

Saturated Fat9 g

Carbohydrate37 g

Sugar6 g

Dietary Fiber6 g

Protein34 g

Cholesterol140 mg

Sodium480 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

•Whisk

Instructions

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

• Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

• While potatoes roast, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board and set aside to rest.

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

• Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water (1⁄3 cup for 4 servings); bring to a simmer over medium-high heat, 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. • Stir in any resting juices from chicken and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

• Slice chicken crosswise. • Divide chicken, potatoes, and green beans between plates. Drizzle sauce over everything. Garnish with as much remaining chopped dill as you like.