Pan-Seared Chicken

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.