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Chicken and Creamy Chive Sauce

Chicken and Creamy Chive Sauce

with Parmesan Potatoes and Green Veggies

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Creamy chive sauce envelops tender chicken with delicate onion flavour in this comforting weeknight wonder. Potato wedges and garlicky greens add the perfect balance to this decadent dinner!

Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

460 g

Russet Potato

200 g

Zucchini

170 g

Green Beans

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

7 g

Chives

50 g

Shallot

1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

½ cup

Milk*

(ContainsMilk/Lait)

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

0.13 tsp

Salt and Pepper*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3264 kJ
Calories780 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate65 g
Sugar14 g
Dietary Fiber7 g
Protein48 g
Cholesterol200 mg
Sodium1790 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

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.**

4

While the chicken cooks, 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.

5

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.

6

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.