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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce.
Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until potatoes are golden-brown, 25-28 min.
Meanwhile, in a medium pot, add 5 cups water and 1 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. While the water comes to a boil, finely chop dill. Trim green beans, if needed. Pat chicken dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.**
While the chicken bakes, heat the same pan over low heat. Add broth concentrate, sour cream, 1/2 tbsp mustard, 2 tsp dill and 1/4 cup water (dbl all for 4 ppl). Whisk together, until sauce starts to simmer, 1-2 min.
Add green beans to the pot with the boiling water. Cook, stirring occasionally, until beans are tender-crisp, 1-2 min. Drain beans and return to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl) and season with salt and pepper. Stir to coat.
Thinly slice chicken. Divide chicken, roasted potatoes and green beans between plates. Drizzle creamy dill sauce over chicken. Sprinkle any remaining dill over top, if desired.