Creamy Dill Chicken with Roasted Potatoes & Green Beans

• จำนวนที่เสิร์ฟ: 2 servings
• เวลาทำ: 30 minutes
• เวลารวม: 40 minutes

ส่วนผสม

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

วิธีทำ

• 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.

ข้อมูลโภชนาการ

• แคลอรี่: 500 kcal
• ไขมันทั้งหมด: 24 g
• ไขมันอิ่มตัว: 9 g
• คอเลสเตอรอล: 140 mg
• โซเดียม: 450 mg
• คาร์โบไฮเดรตทั้งหมด: 37 g
• ใยอาหาร: 6 g
• น้ำตาลทั้งหมด: 6 g
• โปรตีน: 37 g