Name:

HF Chicken Cutlets with Lemon Cream Sauce

Description

Plus dilly potatoes & green beans

serves 2 or 4

prep time 10 minutes

cook time 40 minutes

Ingredients
12 oz yukon gold potatoes (24 oz for 4 servings)
1 clove garlic (2 for 4)
1 lemon (2 for 4)
1/4 oz dill (1/2 oz for 4)
6 oz green beans (12 oz for 4)
10 oz chicken cutlets (20 oz for 4)
1 TBSP Shawarma spice blend
1 tsp chicken stock concentrate (2 tsp for 4)
2 TBSP sour cream (4 TBSP for 4)

Instructions
1. Prep
Adjust rack to top position (top and middle postitions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potaotes into 1/2 inch pieces. Peel and mince or grate garlic. Zest and quarter lemon. Pick and roughly chop fronds from dill.
2. Roast potatoes
Toss potatoes on one side of a bakin sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet).
Roast on top rack for 10 minutes.
3. Roast green beans
Meanwhile, trim green beans if nexessary. Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a dizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; toss green beans on a second sheet and roast on middle rack).
Return to oven and rest until veggies are browned and tender, 12-15 minutes.
4. Cook chicken
While veggies roast, pat chicken dry with paper towels and season all over with half the shawarma spice (all for 4 servings), salt, and pepper.
Heat drizzle of olive 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; remove chicken from pan. Wash out pan.
5. Make lemon cream sauce
Heat a drizzle of olive oil in same pan over medium-high heat. Add garlic and cook until fragrant, 30 seconds.
Stir in stock concentrate, 1/4 cup water (1/3 cup for 4 servings), and a pinch of salt and pepper. Bring to a simmer and cook until slightly reduced, 2-3 minutes.
Remove pan from heat and stir in sour cream and squeeze of lemon jice to taste.
6. Finish & serrve
Toss roasted potatoes with half the chopped dill and lemon zest to taste.
Divide potatoes, green beans, and chicken between plates. Top chicken with lemon cream sauce and sprinkle with remaining chopped dill, serve.

Length

50

Calories

480

Servings

2

Date Created

Created By

Jade Smidt

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