Steak & Creamy Dijon-Sauerkraut Sauce
with Thyme-Roasted Potatoes
- Milk
- Wheat
In this German-inspired recipe, chicken cutlets are pan-seared, then topped with a rich cream sauce made with chicken stock, tangy mustard, and sauerkraut sautéed with onion and scallions. Served alongside are crispy thyme-seasoned potatoes, roasted until golden and tender. This extra-satisfying dinner is ready in just 30 minutes!
Ingredients
16 ounce
Potatoes
1 unit
Onion
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
10 ounce
Ranch Steak
1 teaspoon
Dried Thyme
4 ounce
Sauerkraut
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Slice potatoes into ¼-inch-thick rounds (no need to peel!). Drain sauerkraut. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and thinly slice onion.
Toss potatoes on a baking sheet with a large drizzle of oil, thyme, salt, and pepper; spread out in a single layer (this ensures that the potatoes get crispy!).
Roast on top rack until browned and tender, 18-20 minutes.
While potatoes roast, 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; cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer chicken to a plate and tent with foil to keep warm. Wipe out pan.
While chicken cooks, in a medium bowl, combine cream sauce base, stock concentrate, mustard, sauerkraut, and ½ cup water (1 cup for 4 servings).
Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add scallion whites and onion; cook, stirring occasionally, until onion begins to soften and brown, 2-4 minutes.
Sprinkle flour over top and cook, stirring, until combined and lightly browned, 30-60 seconds.
Add cream sauce mixture; cook, stirring, until sauce has thickened, 1-2 minutes.
Divide potatoes and chicken between plates. Spoon Dijon-sauerkraut sauce over chicken. Garnish with scallion greens and serve.
