Chicken Cutlets With Lemon Cream Sauce
plus Dilly Potatoes & Green Beans
If we were forced to choose a favorite food group, we just might pick sauce—we firmly believe it’s one of the best parts of any dish. That’s why we’re over the moon for this silky garlic-lemon version: It’s rich, creamy, tangy, and couldn’t be easier to make. Just sauté garlic until fragrant, then stir in chicken stock, sour cream, and lemon juice for positively luscious results. It’s spooned all over chicken cutlets seasoned with warm, aromatic Shawarma spices. Pro tip: You’ll want to save a bit for dipping your sides of roasted green beans and dill potatoes, ‘cause there’s nothing this sauce can’t do.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Lemon
6 ounce
Green Beans
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Sour Cream
(Contains Milk)
1 clove
Garlic
¼ ounce
Dill
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
5 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Zest and quarter lemon. Pick and roughly chop fronds from dill.
• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes.
• Meanwhile, trim green beans if necessary. Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; toss green beans on a second sheet and roast on middle rack.) • Return to oven and roast until veggies are browned and tender, 12-15 minutes more.
• While veggies roast, pat chicken* dry with paper towels and season all over with half the Shawarma Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium. • Turn off heat; remove chicken from pan. Wash out pan.
• Heat a drizzle of olive oil in same pan over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and a pinch of salt and pepper. Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Remove pan from heat and stir in sour cream and a squeeze of lemon juice to taste.
• Toss roasted potatoes with half the chopped dill and lemon zest to taste. • Divide potatoes, green beans, and chicken between plates. Top chicken with lemon cream sauce and sprinkle with remaining chopped dill. Serve.
