Name:

HF Creamy Dill Chicken

Description

With Roasted Potatoes & Asparagus

Can susbstitue broccoli instead of asparagus.

Prep time 5 minutes

Cook time 30 minutes

Serves 2 or 4

Ingredients
1/4 oz Dill
12 oz Yukon Gold Potatoes (24 oz for 4 servings)
10 oz Chicken Cutlets (20 oz for 4)
6 oz Asparagus (12 oz for 4) -OR- 8 oz broccoli florets (16 oz for 4)
2 TBSP sour cream (4 TBSP for 4)
1 tsp Chicken Stock Concentrate (2 tsp for 4)
2 tsp Dijon Mustard (4 tsp for 4)
Salt
Pepper
Cooking Oil (1 TBSP)
Butter (1 TBSP/2 TBSP)

Instructions
1. Prep
Adjust racks to top and middle positions and preheat over to 450 degrees. Wash and dry produce.
Dice potatoes into 1/2-inch pieces. Trim and discard woody bottom ends from asparagus. Pick and finely chop fronds from dill.
-If cooking broccoli instead cut broccoli florets into bite sized pices if necessary.
2. Roast potatoes
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).
3. Cook Chicken
Meanwhile pat chicken dry with paper towels; 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
4. Roast Asparagus -OR- Broccoli
While chicken cooks, toss asparagus on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on middle rack until tender (10-12 minutes).
-Toss broccoli on a second baking sheet with a driccle of oil and a pinch of salt and pepper.
Roast on middle rack until tender (12-15 minutes).
5. Make Pan Sauce
Meanwhile, heat pan used for chicken over medium heat. Stir in stock concentrate. 2 TBSP water (4 TBSP for 4) and as much chopped dill and mustard as you like. Save the rest of the chopped dill for serving.
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, until melted and combined. 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).
6. Finish & Serve
Slice chicken crosswise.
Divide chicken, potatoes, and asparagus or broccoli between plates. Drizzle pan sauce over chicken. Garnish with any remaining chopped dill to taste and serve.

Length

35

Calories

470

Servings

2

Date Created

Created By

Jade Smidt

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