We’ve cracked the code to creating a crowd-pleasing dinner! Everyone loves a good cream sauce — especially one that’s spiked with a touch of mustard and fresh dill! It’s the perfect addition to juicy pan-seared chicken.
/ serving 4 people
/ serving 4 people
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Chicken Broth Concentrate
Salt and Pepper*
Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature.
Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 2 tbsp oil. Season with salt and pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.
Meanwhile, in a medium pot, add 5 cups water and 1 tsp salt. Cover and bring to a boil over high heat. Meanwhile, finely chop dill. Cut stems off green beans, if needed. Pat chicken dry with paper towel, then season with salt and pepper.
Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil, then chicken. Cook, on one side, until bottom is golden, 6-7 min. Flip chicken over, then cover and cook, until chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
When chicken is done, transfer to a plate and set aside. Heat the same pan on low heat. Add broth concentrates, sour cream, mustard, 2 tsp dill and 1/4 cup water. Whisk together, until sauce starts to simmer, 1-2 min.
Meanwhile, to the medium pot with boiling water, add green beans. Cook, stirring occasionally, until beans are tender-crisp, 1-2 min. Drain beans and return to the same pot, off heat. Season with salt and pepper.
Thinly slice chicken. Divide chicken, roasted potatoes and green beans between plates. Drizzle creamy dill sauce over chicken. Sprinkle over any remaining dill, if desired.