Chicken & Potatoes with Cheddar Sauce
Elevated Dinners. Impressively Easy.
Our chefs are always working on ways to get you dinner faster, fresher, and tastier all the time. This addition to our Fast & Fresh lineup delivers garlicky seared chicken cutlets with tender steamed potatoes all smothered in a rich, velvety cheddar cheese sauce. On the side is a generous salad of mixed greens dressed in tangy Greek vinaigrette and studded with crisp, nutty sunflower seeds and chewy dried cherries to round it all out. And just like that, you’ve got another 15-minute winner dinner on your hands.
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
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
12 ounce
Potatoes
2 unit
Scallions
4 ounce
Cream Sauce Base
(Contains Milk)
1 cup
White Cheddar Cheese
(Contains Milk)
4 ounce
Mixed Greens
½ ounce
Sunflower Seeds
1 ounce
Dried Cherries
3 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Pat chicken* dry; season with garlic powder, salt, and pepper. • Drizzle oil in a hot large pan. Cook chicken until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. TIP: If chicken is browning too quickly, reduce heat to medium and cover pan with lid.
• Meanwhile, wash and dry produce. • Dice potatoes into 1-inch pieces (peel if desired). • In a large microwave-safe bowl, season potatoes with salt and pepper. Add 2 TBSP butter (4 TBSP for 4) to bowl and cover with plastic wrap. • Microwave until potatoes are tender and steaming, 6-7 minutes. Remove plastic wrap and stir to combine. TIP: If your potatoes need more time to cook, cover bowl with plastic wrap again and microwave in 1-minute intervals. • Meanwhile, trim and thinly slice scallion greens (save whites for another use). TIP: While potatoes and chicken cook, feel free to toss the salad in Step 4!
• In pan used for chicken, off heat, whisk together cream sauce base, cheese, scallion greens, and a splash of water until thoroughly combined and smooth, 30-60 seconds. TIP: If the cheese isn’t melting, return pan to low heat.
• In a second large bowl, combine mixed greens, sunflower seeds, and dried cherries with as much vinaigrette as you like. • Drizzle chicken and potatoes with as much cheddar sauce as you like. Serve with salad on the side.
Chicken is fully cooked when internal temperature reaches 165°
