Creamy Dijon Dill Chicken with Roasted Potatoes & Broccoli

• 份量: 2 servings
• 活動時間: 40 minutes
• 總時間: 50 minutes

食材

¼ ounce Dill

12 ounce Potatoes

10 ounce Chicken Cutlets

8 ounce Broccoli Florets

1 ½ tablespoon Sour Cream

1 unit Chicken Stock Concentrate

2 teaspoon Dijon Mustard

1 tablespoon Cooking Oil

Salt

Pepper

1 tablespoon Butter

步驟

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. 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 until lightly browned and tender, 20-25 minutes.

• Meanwhile, pat chicken* dry with paper towels and 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 chicken to a cutting board to rest.

• While chicken cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 12-15 minutes.

• Heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like. • Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.

• Slice chicken crosswise. • Divide chicken, potatoes, and broccoli between plates and drizzle with sauce. Garnish with any remaining chopped dill if desired and serve. ***Chicken is fully cooked when internal temperature reaches 165°.***

營養

• 卡路里: 500 kcal
• 總脂肪: 21 g
• 飽和脂肪: 7 g
• 膽固醇: 130 mg
• 鈉: 480 mg
• 總碳水化合物: 42 g
• 膳食纖維: 5 g
• 總糖: 5 g
• 蛋白質: 38 g