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.
The quantities provided above are averages only.
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
2 unit
Russet Potato
170 g
Green Beans
6 tbsp
Sour Cream
(Contains Milk)
7 g
Dill
1 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (TIP: Line the baking sheet with parchment for easy clean-up!) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until potatoes are golden-brown and tender, 25-28 min.
Meanwhile, add 5 cups (10 cups) water and 1 tsp (2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, finely chop dill.Trim green beans. Pat chicken dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side. Transfer to another unlined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**
Meanwhile, 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 (2 tbsp) butter. Season with salt and pepper, then stir to coat.
Reheat the same pan (from step 3) over medium-low. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 1 min. Add broth concentrate, sour cream, 1 tsp (2 tsp) Dijon and 1/4 cup (1/2 cup) water, then whisk together.Simmer, stirring often, until sauce thickens slightly, 1-2 min.Remove from heat, then stir in 2 tsp (4 tsp) dill.
Thinly slice chicken. Divide chicken, potatoes and green beans between plates. Drizzle creamy dill sauce over chicken.Sprinkle any remaining dill over top, if desired.
