Sour Cream & Onion Chicken

Name: Sour Cream & Onion Chicken with Mashed Potatoes & Roasted Carrots
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 12 ounce Carrots; 2 unit Scallions; 4 ounce Cream Sauce Base; 1.5 tablespoon Sour Cream; 10 ounce Chicken Cutlets; ½ ounce Vidalia Onion Paste; Salt; Pepper; Cooking Oil; Butter; Sugar

with Mashed Potatoes & Roasted Carrots

Sara HeilmanPublished on October 14, 2024

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Sour cream and onion is good for more than just potato chips: here, the iconic flavor combo stars in a creamy, savory sauce you’ll serve over juicy chicken cutlets. Mashed potatoes pair perfectly with any extra sauce on your plate (you’ll want to get every last drop!), while roasted carrots give the dish just the right amount of earthy sweetness.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

12 ounce

Carrots

2 unit

Scallions

4 ounce

Cream Sauce Base

(Contains: Milk)

1.5 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Chicken Cutlets

½ ounce

Vidalia Onion Paste

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Sugar

Nutrition Values

/ per serving

Calories770 kcal

Fat45 g

Saturated Fat22 g

Carbohydrate54 g

Sugar15 g

Dietary Fiber8 g

Protein38 g

Cholesterol200 mg

Sodium950 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Peeler

•Baking Sheet

•Plastic Wrap

•Meat Mallet

•Large Pan

•Potato Masher

•Whisk

•Medium Pot

•Paper Towel

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Place potatoes 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 1⁄2 cup potato cooking liquid, then drain. Return potatoes to pot. (You’ll finish the potatoes in Step 4.)

• While potatoes cook, trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes.

• Meanwhile, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Reserve pan.

• To pot with potatoes, add 3 TBSP butter (6 TBSP for 4 servings) and season with salt and pepper. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. • Cover and set aside.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. • Whisk in cream sauce base, onion paste, and 1⁄4 cup water (1⁄2 cup for 4 servings). Cook, whisking, until slightly thickened, 2-3 minutes. • Remove from heat and whisk in sour cream and a pinch of sugar until smooth.

• Slice chicken crosswise and add to pan with sauce. Toss to coat.

• Divide mashed potatoes, chicken, and carrots between plates. Spoon any remaining sauce over chicken. Garnish chicken and mashed potatoes with scallion greens and serve.

Chicken is fully cooked when internal temperature reaches 165°.