Pan-Seared Chicken
with Roasted Potatoes and Creamy Dill Sauce
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.
Ingredients
2 unit
Chicken Breasts
360 g
Yellow Potato
6 tbsp
Sour Cream
(Contains Milk)
170 g
Green Beans, trimmed
7 g
Dill
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
1.5 tsp
Salt and Pepper*
½ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until potatoes are golden-brown, 25-28 min.
While potatoes roast, add 5 cups water and 1 tsp salt (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, finely chop dill. 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 (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 1-2 min per side. Transfer chicken to another baking sheet. Bake in the top of the oven until chicken is cooked through, 6-8 min.**
While chicken bakes, heat the same pan over low. Add broth concentrate, sour cream, 1/2 tbsp mustard, 2 tsp dill and 1/4 cup water (dbl all for 4 ppl). Whisk until sauce starts to simmer, 1-2 min.
Add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-2 min. Drain and return green beans to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper, then 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.
