We’ve cracked the code to creating crowd-pleasing dinners: sauce! Everyone loves a creamy sauce draped over juicy chicken. This sauce is spiked with a touch of Dijon mustard and fresh dill for brightness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Chicken Stock Concentrate
Wash and dry all produce. Finely chop the dill. Cut the potatoes into ½-inch cubes. Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 22-25 minutes, tossing halfway through cooking, until crispy and golden brown. Trim the ends of the green beans.
Heat a drizzle of oil in a large pan over medium heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook for 5-6 minutes per side, until golden brown and cooked through. Set aside to rest for 5 minutes.
Cook the green beans: Meanwhile, toss the green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven to roast for 10-12 minutes, until tender.
Reduce the heat to low. Add the sour cream, stock concentrate, 1 teaspoon Dijon mustard, 1 teaspoon chopped dill, and 2 Tablespoons water to the pan and stir to combine. Season with salt and pepper. Thin with a few teaspoons of water, if necessary, to reach the desired consistency. Remove the pan from heat.
Reheat the sauce if necessary. Thinly slice the pan-seared chicken and serve alongside the crispy potatoes and green beans. Drizzle the creamy dill sauce over the plate. Garnish with the remaining dill, if desired, and enjoy!