Pan-Seared Chicken
with Roasted Potatoes, Green Beans 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
300 g
Yellow Potato
6 tbsp
Sour Cream
(Contains Milk)
170 g
Green Beans
7 g
Dill
½ tbsp
Dijon Mustard
(Contains Mustard)
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
1.5 tsp
Salt and Pepper*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until potatoes are golden-brown, 25-28 min.
While potatoes roast, add 5 cups water and 1 tsp salt to a medium pot. (NOTE: Use same for 4 ppl.) 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 towel, then season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.**
While the chicken bakes, heat the same pan over low heat. Add broth concentrate, sour cream, mustard, 2 tsp dill and 1/4 cup water (dbl both for 4 ppl). Whisk together, until sauce starts to simmer, 1-2 min.
Add green beans to the medium pot with boiling water. Cook, stirring occasionally, until green beans are tender-crisp, 1-2 min. Drain green beans and return to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl) and season with salt and pepper. Stir to coat.
Thinly slice chicken. Divide chicken, roasted potatoes and green beans between plates. Drizzle creamy dill sauce over chicken. Sprinkle any remaining dill over top, if desired.
