with Roasted Potatoes, Green Beans, and Creamy Dill Sauce
We’ve cracked the code to creating crowd-pleasing dinners, sauce! Everyone loves a creamy sauce draped over juicy chicken, steak, or pork chops. This sauce is spiked with a touch of mustard and fresh dill for brightness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Chicken Stock Concentrate
Not included in your delivery
Wash and dry all produce. Preheat the oven to 450 degrees. Bring a medium pot of salted water to a boil. Finely chop the dill. Trim the ends of the green beans. Cut the potatoes into ½-inch cubes. Toss the potatoes on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until crispy and golden brown.
Place each chicken breast between two pieces of plastic wrap and pound with a mallet or large pan until ½-inch thick.
Heat a large drizzle of oil in a large pan over medium heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook for 5-6 minutes per side, until golden brown and cooked through. Set aside to rest for 5 minutes.
Cook the green beans: Add the green beans to the boiling water and cook for 3-4 minutes, until crisp-tender. Drain, then season with salt and pepper.
Add the sour cream, 2 teaspoons Dijon mustard, 1 teaspoon chopped dill, 1/4 cup water, and the chicken stock concentrates to the same pan over low heat. Stir to combine and season with salt and pepper.
Plate and serve: Thinly slice the chicken and serve alongside the roasted potatoes and green beans. Drizzle the creamy dill sauce over the plate. Garnish with the remaining dill and enjoy!