Lemon Chive Chicken
with Garlic Mashed Potatoes and Roasted Carrots
We’re big fans of pan sauces because they’re an easy way to add tons of flavor to your dish. Here, lemon juice and zest, garlic, and fresh chives mingle with the fond--the crispy bits and drippings left by the chicken--to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of garlicky mashed potatoes and simply roasted carrots for maximum dinnertime deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
2 clove
Garlic
¼ ounce
Chives
12 ounce
Carrots
1 unit
Lemon
4 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Flour
(Contains Wheat)
½ tablespoon
Tuscan Heat Spice
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1-inch pieces. Mince half the garlic (keep the remaining whole). Thinly slice chives. Peel and cut carrots on a diagonal into ½-inch-thick pieces. Zest and quarter lemon (quarter both lemons for 4 servings); squeeze 1 TBSP juice (2 TBSP for 4) into a small bowl.
Place potatoes and whole garlic clove in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain. Return potatoes and garlic to pot; add sour cream and 1 TBSP butter (2 TBSP for 4). Mash, adding splashes of reserved cooking liquid as needed, until smooth. Add half the chives, salt, and pepper. Cover to keep warm.
While potatoes cook, toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until lightly browned and tender, 20-25 minutes. Remove from oven and toss with half the lemon zest.
Meanwhile, reserve ½ tsp flour (we’ll use it later; 1 tsp for 4 servings). Combine remaining flour, half the Tuscan Heat Spice (use all for 4), salt, and pepper on a plate. Pat chicken dry with paper towels; season all over with salt and pepper. Using tongs, coat both sides of chicken in flour mixture.
Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken (tapping off any excess flour); cook until browned on first side, 3-5 minutes. Flip and add another large drizzle of olive oil to pan. Cook until browned and cooked through, 3-5 minutes more. (TIP: If browning too quickly, reduce heat.) Transfer to a plate. Heat a drizzle of olive oil in same pan over medium heat. Add minced garlic, reserved flour, and remaining lemon zest. Cook until fragrant, 20-30 seconds. Add stock concentrate, ¼ cup water (⅓ cup for 4), lemon juice, salt, and pepper. Simmer until thickened, 1-2 minutes. Turn off heat.
Heat a drizzle of olive oil in same pan over medium heat. Add minced garlic and remaining flour and lemon zest. Cook until fragrant, 20-30 seconds. Add stock concentrate, ¼ cup water (⅓ cup for 4), reserved lemon juice, salt, and pepper. Simmer until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Divide chicken, potatoes, and carrots between plates. Top chicken with sauce. Garnish with remaining chives. Serve with any remaining lemon wedges on the side.
