Creamy Dijon Dill Chicken
with Roasted Potatoes & Asparagus
- Milk
This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly herb and Dijon concoction—especially one that’s spooned across pan-seared chicken, roasted potatoes, and broccoli? No one, we say! At least not anyone we’ve met. So get ready for the creamiest, most show-stopping sauce celebration you have experienced yet.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
unit
Broccoli
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Pick and finely chop fronds from dill.
Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on top rack until lightly browned and tender, 20-25 minutes.
Meanwhile, pat chicken* dry with paper towels and 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, 5-7 minutes per side.
Turn off heat; transfer chicken to a cutting board to rest.
While chicken cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on middle rack until tender, 12-15 minutes.
Heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like.
Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.
Slice chicken crosswise.
Divide chicken, potatoes, and broccoli between plates and drizzle with sauce. Garnish with any remaining chopped dill if desired and serve.
