Rosemary 2x Chicken Cutlets
with Mashed Potatoes, Roasted Carrots & Pan Sauce
- Milk
Seared chicken cutlets are sliced and topped with a fragrant rosemary-onion pan sauce built from the fond left in the skillet. Creamy sour cream mashed potatoes soak up every drop of the savory sauce, while high-heat roasted carrots and onion wedges caramelize into tender, golden bites alongside. A comforting, well-rounded dinner on the table in about 45 minutes.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
24 ounce
Chicken Cutlets
5 unit
Potatoes
12 ounce
Carrot
1 unit
Chicken Stock Concentrate
0.05 ounce
Rosemary
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings).
Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 25-30 minutes.
While veggies roast, dice potatoes into ½-inch pieces. (For a smoother texture, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
Keep covered off heat until ready to mash.
While potatoes cook, 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, 5-6 minutes per side.
Turn off heat; transfer chicken to a cutting board. Wipe out pan.
Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings).
Heat a drizzle of oil in pan used for chicken over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes.
Add stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes.
Stir in 1 TBSP butter (2 TBSP for 4) until melted. Turn off heat.
Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.
Slice chicken crosswise.
Divide chicken, mashed potatoes, and veggies between plates. Top chicken with sauce and serve.
