French Onion Smothered Chicken
with Mashed Potatoes & Green Beans
The star of this home-cooked show is the humble onion, needing only a little patience to coax out its rich savory-sweet flavor. Pile it atop juicy pan-seared pork chops, top with tangy Swiss cheese, and—voilà! French onion soup vibes galore. Serve with creamy mashed potatoes and roasted green beans, and you've got a luxe dinner—no restaurant required.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1.5 tablespoon
Sour Cream
(Contains Milk)
6 ounce
Green Beans
1 unit
Onion
10 ounce
Chicken Cutlets
1 teaspoon
Dried Thyme
2 slice
Swiss Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces and place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. • Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain. Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
• While potatoes cook, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until green beans are browned and tender, 12-15 minutes. Transfer to a plate. • Meanwhile, halve, peel, and thinly slice onion.
• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.
Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side.
• Return pan to medium-high heat and add a large drizzle of oil. Add onion and half the thyme (all for 4 servings); cook, stirring occasionally, until onion is browned and softened, 8-10 minutes. • Stir in 1 tsp sugar (2 tsp for 4) and a splash of water; cook, stirring occasionally, until onion is jammy, 2-3 minutes more. Season with salt and pepper.
• Once green beans are done, remove from oven and divide between plates; cover with foil to keep warm. Set oven to broil. • Place pork on baking sheet used for green beans; top with onion and Swiss cheese (cutting slices to fit if needed). Broil until cheese melts, 1-2 minutes. TIP: Watch carefully to avoid burning.
• Divide mashed potatoes and pork chops between plates with green beans. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
