Rosemary & Lemon Butter Chicken
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
Nutrition Values
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 chops; 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.
