with Roasted Asparagus & Green Beans
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 draped across pan-seared chicken, roasted potatoes, and green beans? No one, we say. At least, not anyone we’ve met. So get ready for the creamiest, most showstopping sauce celebration you have experienced yet.
Allergens
Utensils
Tags
Sour Cream
3 tablespoon
Green Beans
6 ounce
Potatoes
ounce
Asparagus
6 ounce
Chicken Stock Concentrate
1 unit
Chicken Cutlets
12 ounce
Dijon Mustard
2 teaspoon
Dill
0.25 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
1 tablespoon (tbsp)
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.
Trim and discard woody bottom ends from asparagus. (Save potatoes for another use.)
Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
Swap in asparagus for potatoes; roast 10-12 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 and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board to rest.
While chicken cooks, trim green beans if necessary; toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on middle rack until tender, 10-12 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 green beans between plates. Drizzle sauce over chicken. Garnish with any remaining chopped dill and serve.
420
kcal
Calories
24
g
Fat
9
g
Saturated Fat
12
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
43
g
Protein
155
mg
Cholesterol
470
mg
Sodium
