Old Bay Buttered-Up Chicken
with Garlic Mashed Potatoes & Roasted Veggies
Whipping up a compound butter is one of our favorite ways to add big flavor to any dish. Here, we blend the butter with Old Bay Seasoning, then dollop it over seared chicken for rich, smoky, peppery notes. It’s finished with a scallion pan sauce, then paired with sides of roasted green beans and carrots and creamy, garlicky mashed potatoes. A word to the wise: Try topping your still-warm potatoes with a bit of the butter for a truly epic bite.
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
2 unit
Scallions
1 clove
Garlic
6 ounce
Carrots
6 ounce
Green Beans
2 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Chicken Cutlets
1 unit
OLD BAY® Seasoning
1 teaspoon
Hot Sauce
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Cooking Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. • Dice potatoes into ½-inch pieces. Peel garlic. Trim, peel, and halve carrots lengthwise; slice into green-bean-size pieces. Trim and thinly slice scallions, separating whites from greens.
• Place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash potatoes with sour cream and 1 TBSP plain butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, trim green beans if necessary. Toss carrots and green beans on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until veggies are tender, 15-20 minutes. • Meanwhile, to bowl with softened butter, add ½ tsp Old Bay Seasoning (1 tsp for 4 servings) (you’ll use more in the next step) and hot sauce to taste; mix to combine. TIP: If butter is not yet softened, microwave for 10 seconds.
• Pat chicken* dry with paper towels and season with 1 tsp Old Bay Seasoning (2 tsp for 4 servings). • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Simmer until thickened, 1-2 minutes. • Turn off heat and stir in 1 TBSP plain butter until melted.
• If necessary, reheat mashed potatoes with a splash of potato cooking liquid over low heat for 1-2 minutes. • Divide mashed potatoes, chicken, and veggies between plates. Top chicken with pan sauce, then dollop with Old Bay butter. Garnish with scallion greens and serve. TIP: Top potatoes with some of the sauce or Old Bay butter if you like!
