Rosemary & Lemon Butter Chicken
with Roasted Sweet Potatoes & Arugula Salad
Rosemary-garlic pork chops are pan-seared, then topped with a velvety lemon-butter sauce made from the pan’s rich browned bits. Served with roasted sweet potatoes and a peppery arugula Parmesan salad tossed in lemon vinaigrette, this dish layers hearty flavor with fresh, citrusy brightness.
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
1 teaspoon
Dried Rosemary
2 ounce
Arugula
½ tablespoon
Fry Seasoning
1 unit
Chicken Stock Concentrate
1 unit
Lemon
2 unit
Sweet Potato
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potatoes into ½-inch pieces. Zest and quarter lemon.
Toss sweet potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
Meanwhile, pat pork* dry with paper towels; season all over with garlic powder, rosemary, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-5 minutes per side. TIP: Lower heat if pork begins to brown too quickly.
Turn off heat; transfer to a cutting board to rest. Remove any burned bits from pan if necessary (leave the browned bits—they'll add flavor to your sauce!). Let pan cool off heat 2 minutes. TIP: Loosely cover pork with foil to keep warm.
Once pan has cooled, add ½ cup water, stock concentrate, 2 TBSP butter, ¼ tsp sugar, juice from one lemon wedge, and as much lemon zest as you like to pan (¾ cup water, 4 TBSP butter, ½ tsp sugar, and juice from two lemon wedges for 4 servings).
Return pan to stovetop over medium-high heat and cook, stirring constantly, until sauce has thickened, 1-3 minutes. TIP: Sauce should be smooth and glossy; if it becomes oily or greasy, add a couple splashes of water and continue to cook, stirring, until smooth.
Taste and season with salt and pepper.
In a medium bowl, toss arugula, Parmesan, a drizzle of olive oil, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper until combined.
Thinly slice pork crosswise.
Divide pork, sweet potatoes, and arugula salad between plates; spoon lemon butter sauce over pork. Serve with remaining lemon wedges on the side.
