Elevated Dinners, Impressively Easy
Skip over the question of what to make tonight, and jump right into this quick-cooking, stress-free chicken dinner that’s on the table in 15 minutes. All you have to do is prep a simple salad, sizzle up juicy chicken cutlets with a speedy Parmesan-chive sauce made in the same pan, and let the microwave work its magic on buttery garlic-herb potatoes. And just like that, you’re a kitchen hero.
Allergens
Utensils
Tags
Chicken Cutlets
10 ounce
Potatoes
12 ounce
Chives
0.25 ounce
Mini Cucumber
1 unit
Tomato
1 unit
Garlic Herb Butter
2 tablespoon
Cream Sauce Base
4 ounce
Parmesan Cheese
3 tablespoon
Mixed Greens
2 ounce
Honey Dijon Dressing
1.5 ounce
Cooking Oil
2 teaspoon
Salt
Pepper
• Wash and dry produce. • Quarter potatoes (peel if you prefer). Finely chop chives. Dice cucumber. Dice tomato.
• In a microwave-safe bowl, season potatoes with salt and pepper. Add garlic herb butter and cover with plastic wrap; microwave until tender and steaming, 6-7 minutes.
• Meanwhile, pat chicken* dry and season with salt and pepper. Drizzle oil in a hot pan; cook chicken until cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate and cover with foil. Wipe out pan. • Heat another drizzle of oil in same pan. Cook cream sauce, cheese, and chives, stirring, until sauce is smooth and slightly thickened, 1-2 minutes.
• In a bowl, toss mixed greens, cucumber, tomato, and dressing. • Spoon sauce over chicken and potatoes. Serve with salad. ***Chicken is fully cooked when internal temperature reaches 165°.***
710
kcal
Calories
43
g
Fat
18
g
Saturated Fat
43
g
Carbohydrate
9
g
Sugar
3
g
Dietary Fiber
40
g
Protein
185
mg
Cholesterol
840
mg
Sodium
with Cauliflower “Rice” & Crispy Fried Onions
Pickled Shallot, Cranberries & Hazelnuts
