Quick Assembly Testing - Light Effort - Cherry Thyme Chicken with Mashed Potatoes, Green Beans
- Milk
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Cherry Jam
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
12 ounce
Chicken Cutlets
2 unit
Scallions
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens.
Pat chicken* dry with paper towels; season generously all over with salt and pepper.
Heat a large drizzle of olive 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 plate (TIP: Tent with foil to keep warm if desired). Wipe out pan.
Meanwhile, remove sleeve from mashed potatoes; puncture holes in the top of the film. Microwave potatoes in tray for 2 minutes. Carefully remove film and stir well. Microwave, uncovered, on high for 1 minute, or until hot. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Season to taste with salt and pepper. Stir to combine.
ALT STOVE TOP INSTRUCTIONS: Transfer mashed potatoes to a small pot. Add 2 TBSP water (4 TBSP for 4 servings) and stir to combine. Place pot over medium-low heat. Cook, stirring occasionally, until potatoes are warmed through and thickened to your liking, 4-5 minutes. (TIP: if needed, add another splash of water or milk!) Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Season to taste with salt and pepper. Stir to combine.
Trim corner of bag of green beans. Place bag on a microwave-safe plate. Microwave on high until tender, 3-4 minutes. Carefully remove from microwave and let stand for 1-3 minutes to cool slightly. Open bag carefully as beans will be hot and steamy! Season with salt and pepper.
ALT STOVE TOP INSTRUCTIONS: Bring a medium pot of salted water to a boil. Once water is boiling, remove green beans from bag and add to pot. Cook 6-7 minutes, or until tender. Drain and shake off excess liquid. Season with salt and pepper.
Heat a drizzle of olive oil in same pan over medium heat. Add scallion whites and 1/4 tsp dried thyme (1/2 tsp for 4 servings); cook 1 minute, stirring.
Stir in stock concentrate, jam, and ¼ cup plain water. Bring to a simmer and cook until thickened, 2-3 minutes, stirring occasionally.
Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper. (For 4 servings, use 1/3 cup plain water and 2 TBSP butter.)
Divide chicken, mashed potatoes, and green beans between plates. Top chicken with sauce. Sprinkle potatoes and chicken with remaining scallion greens and serve.
