Creamy Dill Chicken

Name: Creamy Dill Chicken with Roasted Broccoli & Green Beans
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 12 ounce Potatoes; ¼ ounce Dill; 10 ounce Chicken Cutlets; 6 ounce Green Beans; 1 unit Chicken Stock Concentrate; 3 tablespoon Sour Cream; 2 teaspoon Dijon Mustard; Salt; Pepper; 1 tablespoon Cooking Oil; 1 tablespoon Butter; 12 ounce Broccoli

with Roasted Broccoli & Green Beans

Recipe Development TeamPublished on April 10, 2024

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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:

Calorie Smart

•Carb Smart

•Protein 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

12 ounce

Potatoes

¼ ounce

Dill

10 ounce

Chicken Cutlets

6 ounce

Green Beans

1 unit

Chicken Stock Concentrate

3 tablespoon

Sour Cream

(Contains: Milk)

2 teaspoon

Dijon Mustard

12 ounce

Broccoli

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories420 kcal

Fat24 g

Saturated Fat8 g

Carbohydrate18 g

Sugar7 g

Dietary Fiber5 g

Protein38 g

Cholesterol130 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

Instructions

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

Trim and discard woody bottom ends from asparagus or cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)

• 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.

Swap in asparagus or broccoli for potatoes; roast asparagus for 10-12 minutes, or broccoli for 12-15 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. Transfer to a cutting board to rest.

• While chicken cooks, trim green beans if necessary; toss 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.

• Heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like. • Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.

• Slice chicken crosswise. • Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with any remaining chopped dill and serve.

Chicken is fully cooked when internal temperature reaches 165º.