with Roasted Potatoes & Green Beans

Yield: 2

A drizzly herb and Dijon concoction, draped across pan-seared chicken, roasted potatoes, and green beans.
Prep: 10 Cook: 30

• 12oz potatoes
• ¼oz dill
• 10oz chicken cutlets
• 6oz green beans
• 1oz chicken stock concentrate
• 3TBS sour cream
• 2tsp Dijon mustard
• salt & pepper
• 1TBS cooking oil
• 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until lightly browned and tender, 20-30 minutes.

Cook chicken:

While potatoes roast, 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- to 5-minutes per side.

Turn off heat, transfer to a cutting board and set aside to rest. produce.

Roast green beans:

While chicken cooks, trim green beans if necessary, toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on middle rack until tender, 10-16 minutes.

Make sauce:

Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water, bring to a simmer over medium-high heat, 1- to 2-minutes.

Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat.

Stir in 1 TBS butter and any resting juices from chicken. Season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with as much remaining chopped dill as you like and serve.