Pan-Seared Chicken
with Roasted Potatoes, Green Beans, and Creamy Dill Sauce
We’ve cracked the code to creating crowd-pleasing dinners, sauce! Everyone loves a creamy sauce draped over juicy chicken, steak, or pork chops. This sauce is spiked with a touch of mustard and fresh dill for brightness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Breasts
2 teaspoon
Dijon Mustard
¼ ounce
Dill
12 ounce
Green Beans
24 ounce
Yukon Gold Potatoes
8 tablespoon
Sour Cream
(Contains Milk)
2 unit
Chicken Stock Concentrate
Not included in your delivery
unit
Salt
unit
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 450 degrees. Bring a medium pot of salted water to a boil. Finely chop the dill. Trim the ends of the green beans. Cut the potatoes into ½-inch cubes. Toss the potatoes on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until crispy and golden brown.
Place each chicken breast between two pieces of plastic wrap and pound with a mallet or large pan until ½-inch thick.
Heat a large drizzle of oil in a large pan over medium heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook for 5-6 minutes per side, until golden brown and cooked through. Set aside to rest for 5 minutes.
Cook the green beans: Add the green beans to the boiling water and cook for 3-4 minutes, until crisp-tender. Drain, then season with salt and pepper.
Add the sour cream, 2 teaspoons Dijon mustard, 1 teaspoon chopped dill, 1/4 cup water, and the chicken stock concentrates to the same pan over low heat. Stir to combine and season with salt and pepper.
Plate and serve: Thinly slice the chicken and serve alongside the roasted potatoes and green beans. Drizzle the creamy dill sauce over the plate. Garnish with the remaining dill and enjoy!
