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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Haut de cuisse de poulet
2 pièce(s)
Pomme de terre Russet
170 g
Haricots verts
7 g
Aneth
6 cs
Crème sure
(Contient Lait)
1 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
1.5 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
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 (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 hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until chicken is golden-brown, 1-2 min per side. Transfer chicken to another unlined baking sheet. Bake in the top of the oven until chicken is 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.
Heat the same pan (from step 3) over medium-low. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan 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.
If you've opted to get chicken thighs, prepare, cook and plate them in the same way the recipe instructs you to prepare and cook the chicken breasts.