Name:

HF Bravo Balsamic Chicken

Description

with roasted green beans & herby potatoes

serves 2 or 4

prep time 10 minutes

cook time 35 minutes

Ingredients
6 oz green beans (12 oz for 4 servings)
1 clove garlic (2 for 4)
1/4 oz rosemary
12 oz yukon gold potatoes (24 oz for 4)
10 oz chicken cutlets (20 oz for 4)
5 tsp balsamic vinegar (10 tsp for 4)
2 tsp chicken stock concentrate (4 tsp for 4)
1 TBSP italian seasoning (2 TBSP for 4)

Instructions
1. Prep
Adjust rack to top postion (top and middle positions for 4) and preheat oven to 425 degreees. Wash and dry produce.
Cut potatoes into 1/2 inch thick wedges. Peel and mince or grate garlic. Trim green beans if necessary. Pick rosemary leaves from stems; mince leaves unitl you have 1 tsp (2 tsp for 4).
2. Roast potatoes
Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic, half the italian seasoning, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet).
Roast on top rack for 10 minutes.
3. Roast green beans
Once potatoes have roasted 10 minutes, remove sheet from oven. Careflly toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings leave potatoes roasting and toss green beans on a second sheet; roast on middle rack).
Return to top rack until browned and tender, 12-15 minutes.
4. Cook chicken
Meanwhile, pat chicken dry with paper towels and season all over with remaining italian seasoning, 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 chcken to a cutting board to rest.
5. Make sauce
Heat a drizzle of oil in pan used for chicken over medium heat. Add minced rosemary and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes.
Stir in vinegar; simmer until syrupy, 30 seconds.
Stir in stock concentrates, 1/4 cup water, and 1/2 tsp sugar. (for 4 servings, use 1/3 cup water and 1 tsp sugar). Simmer until thickened, 3-5 minutes.
Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
6. Finish & serve
Thinly slice chicken crosswise.
Divide chicken, green beans, and potatoes between plates. Drizzle chicken with sauce and serve.

Length

45

Calories

500

Servings

2

Date Created

Created By

Jade Smidt

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