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 dill! It’s the perfect addition to juicy pan-seared chicken.
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
460 g
Russet Potato
170 g
Green Beans
6 tbsp
Sour Cream
(Contains Milk)
1 tsp
Dill-Garlic Spice Blend
½ tbsp
Dijon Mustard
(Contains Mustard)
1 unit
Chicken Broth Concentrate
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
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 oil (dbl for 4 ppl) 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 water and 1 tsp salt (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, trim green beans. Pat chicken dry with paper towels, then season with salt, pepper and half the Dill-Garlic Spice Blend.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 butter (dbl for 4 ppl). Season with salt and pepper, then stir to coat.
Add broth concentrate, sour cream, Dijon, remaining Dill-Garlic Spice Blend and 1/3 cup water (dbl for 4 ppl) to a medium bowl. Season with pepper, then whisk until smooth. Heat the same pan (from step 3) over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add broth mixture. Bring to a simmer. Simmer, stirring often, until sauce thickens slightly, 1-2 min.
Thinly slice chicken. Divide chicken, potatoes and green beans between plates. Drizzle creamy dill sauce over chicken.
