with Roasted Potatoes & Asparagus
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 asparagus? 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
Dill
0.25 ounce
Yukon Gold Potatoes
12 ounce
Chicken Cutlets
10 ounce
Asparagus
6 ounce
Sour Cream
2 tablespoon
Chicken Stock Concentrate
1 unit
Dijon Mustard
2 teaspoon
Vegetable Oil
1 tablespoon
Salt
Pepper
Butter
1 tablespoon
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Pick and finely chop fronds from dill. Dice potatoes into ½-inch pieces.
Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
Meanwhile, 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, 3-5 minutes per side. Turn off heat; transfer chicken to a cutting board to rest.
While chicken cooks, toss asparagus 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 asparagus between plates. Drizzle sauce over everything. Garnish with as much remaining chopped dill as you like.
1925
kJ
Energy (kJ)
460
kcal
Calories
20
g
Fat
8
g
Saturated Fat
33
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
34
g
Protein
130
mg
Cholesterol
410
mg
Sodium
