Creamy Dill Chicken with Roasted Potatoes & Green Beans

• 분량: 2 servings
• 활동 시간: 30 minutes
• 총 시간: 40 minutes

재료

¼ ounce Dill

12 ounce Yukon Gold Potatoes

10 ounce Chicken Cutlets

6 ounce Green Beans

4 tablespoon Sour Cream

1 unit Chicken Stock Concentrate

2 teaspoon Dijon Mustard

1 tablespoon Vegetable Oil

Salt

Pepper

1 tablespoon Butter

방향

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

• Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

• While potatoes roast, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board and set aside to rest.

• While chicken cooks, toss green beans on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 10-12 minutes.

• Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water (1⁄3 cup for 4 servings); bring to a simmer over medium-high heat, 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from chicken. Season with salt and pepper.

• Slice chicken crosswise. • Divide chicken, potatoes, and green beans between plates. Drizzle sauce over everything. Garnish with as much remaining chopped dill as you like and serve.

영양 정보

• 칼로리: 500 kcal
• 지방 전체: 24 g
• 포화 지방: 9 g
• 콜레스테롤: 140 mg
• 나트륨: 450 mg
• 탄수화물 전체: 37 g
• 식이섬유: 6 g
• 총 당류: 6 g
• 단백질: 37 g