Chicken and Creamy Chive Sauce
with Parmesan Potatoes and Green Veggies
Creamy chive sauce envelops tender chicken with delicate onion flavour int his comforting weeknight wonder. Potato wedges and garlicky greens add the perfect balance to this decadent dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Leg (Boneless)
460 g
Russet Potato
200 g
Zucchini
170 g
Green Beans
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
7 g
Chives
50 g
Shallot
1 tsp
Garlic Salt
1 unit
Chicken Broth Concentrate
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt and Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the garlic salt on a baking sheet. Season with pepper. Roast in the middle of the oven, until golden brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the middle and bottom of the oven, rotating sheets halfway through cooking.)
While potatoes roast, trim green beans. Cut zucchini into 1/4-inch rounds. Peel, then finely chop shallot. Thinly slice chives. Pat chicken dry with paper towels, then sprinkle with remaining garlic salt. Season with pepper. Combine zucchini and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake, in the top of the oven, until chicken is cooked through, 10-12 min.**
Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans and zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with pepper. Remove pan from the heat, then transfer veggies to a plate. Cover to keep warm.
Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Sprinkle flour over shallots. Cook, stirring often, until coated, 1-2 min. Add 1/2 cup milk (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove pan from the heat, then stir in sour cream and half the chives. Season with salt and pepper.
When potatoes are done, sprinkle with Parmesan. Thinly slice chicken. Divide chicken, potatoes and veggies between plates. Spoon chive sauce over chicken and sprinkle with remaining chives.
