with Roasted Potatoes and 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 Breasts
12 ounce
Asparagus
6 ounce
Sour Cream
2 tablespoon
Chicken Stock Concentrate
1 unit
Dijon Mustard
1 teaspoon
Vegetable Oil
1 tablespoon
Salt
Pepper
Adjust rack to upper position preheat oven to 450 degrees. Wash and dry all produce. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into ½-inch cubes. Trim off and discard bottom 1 inch from asparagus.
Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until lightly browned and tender, 22-25 minutes.
Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove chicken from pan and set aside 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 until tender, 8-10 minutes.
Add sour cream, stock concentrate, 1 tsp dill, 1 tsp mustard (we sent more), and 2 TBSP water to pan used for chicken. Stir, off heat, scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems thick, add more water, 1 tsp at a time, until it has a drizzling consistency.
Thinly slice chicken, then divide between plates along with potatoes and asparagus. Drizzle sauce over everything. Garnish with remaining dill (to taste).
1841
kJ
Energy (kJ)
440
kcal
Calories
15
g
Fat
4
g
Saturated Fat
33
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
40
g
Protein
130
mg
Cholesterol
410
mg
Sodium
