with Roasted Potatoes and 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
Dill
0.25 ounce
Yukon Gold Potatoes
12 ounce
Chicken Breasts
12 ounce
Green Beans
6 ounce
Sour Cream
2 tablespoon
Chicken Stock Concentrate
1 unit
Dijon Mustard
1 teaspoon
Vegetable Oil
1 tablespoon
Salt
Pepper
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Pick fronds from dill; discard stems. Finely chop fronds. 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, tossing halfway through, until lightly browned and tender, 22-25 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. Turn off heat; transfer chicken to a cutting board and set aside to rest.
While chicken cooks, toss green beans on a separate baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 10-12 minutes.
Add sour cream, stock concentrate, 1 tsp dill, 1 tsp mustard (we sent more), and 2 TBSP water (¼ cup for 4 servings) to pan used for chicken. Stir, off heat, scraping up any browned bits on bottom. Season with salt and pepper. TIP: If sauce seems 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 everything. Garnish with as much remaining dill as you like.
1883
kJ
Energy (kJ)
450
kcal
Calories
15
g
Fat
4
g
Saturated Fat
35
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
40
g
Protein
130
mg
Cholesterol
420
mg
Sodium
