Parmesan Chive Chicken & Potatoes
Mixed Greens & Honey Dijon Dressing
Skip over the question of what to make tonight, and jump right into this quick-cooking, stress-free chicken dinner that’s on the table in 15 minutes. All you have to do is prep a simple salad, sizzle up juicy chicken cutlets with a speedy Parmesan-chive sauce made in the same pan, and let the microwave work its magic on buttery garlic-herb potatoes. And just like that, you’re a kitchen hero.
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
12 ounce
Potatoes
¼ ounce
Chives
1 unit
Mini Cucumber
1 unit
Tomato
2 tablespoon
Garlic Herb Butter
(Contains Milk)
4 ounce
Cream Sauce Base
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
2 ounce
Mixed Greens
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Quarter potatoes (peel if you prefer). Finely chop chives. Dice cucumber. Dice tomato.
• In a microwave-safe bowl, season potatoes with salt and pepper. Add garlic herb butter and cover with plastic wrap; microwave until tender and steaming, 4-5 minutes.
• Meanwhile, pat chicken* dry and season with salt and pepper. Drizzle oil in a hot pan; cook chicken until cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate and cover with foil. Wipe out pan. • Heat another drizzle of oil in same pan. Cook cream sauce, cheese, and chives, stirring, until sauce is smooth and slightly thickened, 1-2 minutes.
• In a bowl, toss mixed greens, cucumber, tomato, and dressing. • Spoon sauce over chicken and potatoes. Serve with salad.
Chicken is fully cooked when internal temperature reaches 165°.
