Dill Dijon Chicken & Creamy Pan Sauce
with Roasted Green Beans & Couscous or Grain Blend
Juicy seared pork chops meet a luscious Dijon-dill pan sauce for a comforting yet elevated meal. Roasted green beans and buttery couscous or rice round out the plate. It’s a bistro-worthy dinner with bright, herbaceous flair.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
1 unit
Microwavable Rice
2 unit
Chicken Stock Concentrate
12 ounce
Chicken Cutlets
1 teaspoon
Chili Flakes
2 teaspoon
Dijon Mustard
¼ ounce
Dill
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
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Trim green beans if necessary. Pick and roughly chop fronds from dill.
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Trim green beans if necessary. Pick and roughly chop fronds from dill.
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Add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes.
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Add half the stock concentrates, 1 cup water (2 cups for 4), and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes (drain any excess water if necessary).
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Keep covered off heat until ready to serve.
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Add 1 cup water (2 cups for 4), half the stock concentrates, and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes. TIP: Drain excess water if necessary.
Keep covered off heat until ready to serve.
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Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.
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Roast on top rack until browned and tender, 12-15 minutes.
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While green beans roast, pat pork* dry with paper towels and season with salt and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium.
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Turn off heat; transfer to a plate. Wipe out pan.
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Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium.
Turn off heat; transfer to a plate. Wipe out pan.
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Heat pan used for pork over medium-high heat. Add remaining stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer and cook until slightly reduced, 1-2 minutes.
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Reduce heat to low; whisk in sour cream, half the dill, and mustard to taste.
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Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.
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Reduce heat to low; whisk in sour cream, half the chopped dill, and mustard to taste.
Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.
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Massage rice in package to separate grains; partially open package. Microwave until warmed through, 90 seconds.
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Add 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Carefully stir to combine in package.
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If serving with couscous, fluff with a fork and season with salt and pepper.
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Slice pork crosswise.
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Divide couscous or rice, pork, and green beans between plates. Spoon sauce over pork and sprinkle with remaining dill and as many chili flakes as you like. Serve.
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