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Pecan-Crusted Chicken

Pecan-Crusted Chicken

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with Honey Mustard Sauce & Mixed Greens Apple Salad

Yield: 2

Chicken coated in a creamy honey mustard sauce, crusted in a mixture of crushed pecans, panko, and butter. The topping turns toasty and crispy in the oven as the chicken cooks to juicy perfection. On the side, apple-studded mixed greens with honey mustard sauce.
Prep: 5 Cook: 30

  • ½oz pecans
  • 2tsp honey
  • 10oz chicken cutlets
  • 2oz mixed greens
  • ¼cup panko breadcrumbs
  • 1TBS fry seasoning, (see below)
  • 2tsp Dijon mustard
  • 2TBS mayonnaise
  • 1apple
  • 1½oz Italian dressing
  • salt & pepper
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).

Make crust:

Place 1 TBS butter in a medium microwave safe bowl. Microwave until melted, 30 seconds.

Let cool slightly, then stir in chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper.

Make sauce:

In a small bowl, combine honey, mustard, and mayonnaise.

Cook chicken:

Pat chicken dry with paper towels, season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet.

Evenly spread the tops of chicken with a thin layer of honey mustard sauce (save the rest for serving. Be careful NOT to cross contaminate). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides).

Roast on middle rack until crust is golden-brown and chicken is cooked through, 15-20 minutes.

Make salad:

Meanwhile, halve, core, and thinly slice apple.

In a large bowl, toss mixed greens and apple with Italian dressing. Season with salt and pepper.

Serve:

Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce.

Fry Seasoning

  • 1part garlic powder
  • 1part onion powder
  • 1part paprika
Chicken & Prosciutto Cordon Bleu

Chicken & Prosciutto Cordon Bleu

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with Green Beans Amandine & Herbed Rice Pilaf

Yield: 2

Chicken is wrapped around rich prosciutto and Swiss cheese, breaded with panko and roasted to crispy perfection. It’s finished with a shallot-mustard-cream sauce and served with garlicky, buttery rice and green beans with crunchy almonds.
Prep: 10 Cook: 45

  • ¼oz parsley
  • 1lemon
  • 10oz chicken cutlets
  • 3TBS sour cream
  • ½oz sliced almonds
  • 1shallot
  • 6oz green beans
  • ½cup panko breadcrumbs
  • 1tsp garlic powder
  • 2oz prosciutto
  • 2slices Swiss cheese
  • ½cup basmati rice
  • 2oz chicken stock concentrates
  • 2tsp Dijon mustard
  • 2TBS garlic herb butter
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep & toast panko:

Adjust rack to top position and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce.

Finely chop parsley. Halve, peel, and finely chop shallot. Trim green beans if necessary. Quarter lemon.

Melt 1 TBS plain butter in a medium pan over medium- high heat. Add panko and toast, stirring, until golden and fragrant, 2- to 3-minutes.

Turn off heat, transfer to a shallow dish and stir in garlic powder, half the parsley, and a pinch of salt and pepper. Wipe out pan.

Prep & roll chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap.

Keeping chicken on plastic wrap, arrange prosciutto and Swiss cheese on bottom halves of cutlets.

Tip: Break cheese slices in half if necessary. Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

Coat & roast chicken:

Brush stuffed chicken all over (including the open ends) with half the sour cream (you’ll use the rest later). Working one piece at a time, press chicken into panko mixture to coat on all sides. Place, seam sides down, on prepared baking sheet.

Roast on top rack until browned and cooked through, 18-20 minutes.

Cook rice:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and cook, stirring occasionally, until softened and translucent, 2- to 3-minutes.

Stir in rice, half the stock concentrates, and ¾ cup water. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans:

While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green beans, season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5- to 7-minutes.

Remove pan from heat, stir in almonds and 1 TBS plain butter. Stir until butter is melted and almonds are golden, 30-60 seconds. Cover to keep warm.

Make sauce:

Heat a drizzle of oil in pan used for panko over medium heat. Add remaining shallot and a pinch of salt. Cook, stirring, until softened and translucent, 3- to 5-minutes.

Tip: Reduce heat to medium low if shallot is browning too quickly.

Stir in ¼ cup water and remaining stock concentrates. Cook, stirring, until liquid has reduced by half, 2- to 3-minutes.

Remove pan from heat, stir in half the mustard, half the garlic herb butter, and remaining sour cream until melted and combined.

Finish & serve:

Fluff rice with a fork. Stir in the remaining garlic-herb-butter and remaining parsley, season with salt and pepper if desired.

Slice chicken crosswise.

Divide chicken, green beans, and rice pilaf between plates. Spoon sauce over chicken, top green beans with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.

Creamy Chicken & Mushroom Cavatappi

Creamy Chicken & Mushroom Cavatappi

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with Parmesan & Scallions

Yield: 2

Pan-roasted chicken strips seasoned with Italian herbs, springy cavatappi spirals, a creamy sauce, and a sprinkling of Parmesan cheese and scallions.
Prep: 5 Cook: 25

  • 4oz button mushrooms
  • 6oz cavatappi pasta
  • 4oz cream sauce base
  • 2scallions
  • 1clove garlic
  • 10oz chicken breast strips
  • 1TBS Italian seasoning
  • 1oz mushroom stock concentrate
  • 3TBS Parmesan cheese
  • salt & pepper
  • 2tsp olive oil
  • 2TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Cut chicken into bite sized pieces.

Cook pasta:

Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Cook mushrooms:

Meanwhile, heat a drizzle of olive oil and 1 TBS butter in a large pan over medium-high heat. Add mushrooms, cook, stirring occasionally, until browned and softened, 2- to 3-minutes.

Push mushrooms to one side of pan, add another drizzle of olive oil to empty side.

Cook chicken:

While mushrooms cook, pat chicken dry with paper towels and season all over with Italian Seasoning, salt, and pepper.

Once mushrooms are browned and softened, add chicken to empty side of pan, cook, stirring occasionally, until chicken is browned and cooked through, 4- to 6-minutes.

Stir in scallion whites and garlic, cook until fragrant, 1 minute.

Make sauce:

Add cream sauce base and stock concentrate to pan. Stir to combine.

Bring to a simmer, then reduce heat to low. Season with salt and pepper.

Finish & serve:

Add drained cavatappi, half the Parmesan, and 1 TBS butter to pan, toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper.

Divide between bowls, top with scallion greens and remaining Parmesan. Serve.

Turkish-Spiced Chicken in Apricot Pan Sauce

Turkish-Spiced Chicken in Apricot Pan Sauce

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with Lemon Almond Rice & Harissa-Roasted Carrots

Yield: 2

Chicken cutlet seasoned with a Turkish spice blend of cumin, garlic, coriander, allspice, and chili flakes, served with a jammy, buttery apricot sauce and pair it all with sweet-smoky-tangy harissa-roasted carrots and almond-studded rice.
Prep: 10 Cook: 40

  • 12oz carrots
  • 1TBS harissa powder
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 2scallions
  • 1lemon
  • ½oz sliced almonds
  • ½cup basmati rice
  • 1TBS Turkish spice blend
  • 1oz apricot jam
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots into sticks (like fries, ours were 3 inches long and 1⁄3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Roast carrots:

Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder, and a big pinch of salt and pepper. (Be sure to measure the harissa powder – we sent more.)

Tip: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots.

Roast on top rack until lightly browned and tender, 15-20 minutes.

Tip: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy.

Toast nuts & cook rice:

Meanwhile, heat a small dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2- to 4-minutes. Turn off heat, transfer to a small bowl. Wipe out pot.

Heat a drizzle of oil in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute.

Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender,15-18 minutes. Keep covered off heat until ready to serve.

Cook chicken:

While rice cooks, pat chicken dry with paper towels, season all over with half the Turkish Spice Blend, salt, and pepper.

Heat a drizzle of olive 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 chicken to a plate to rest. Wipe out pan.

Make sauce:

Heat a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites, cook, stirring, until softened, 1 minute.

Stir in jam, stock concentrate, ¼ cup water, and a squeeze of lemon juice. Simmer until thickened, 3- to 5-minutes more.

Turn off heat, stir in 1 TBS butter until melted. Taste and season with salt and pepper.

Tip: Stir in a splash more water if sauce seems too thick.

Finish & serve:

Fluff rice with a fork, stir in toasted almonds and lemon zest to taste. Season with salt and pepper.

Divide chicken, rice, and carrots between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with any remaining lemon wedges on the side.

Turkish Spice Blend

2          parts cumin

2          parts garlic powder

1          part ground coriander

¼         part ground allspice

¼         part chili flakes

Pesto Panko Chicken

Pesto Panko Chicken

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with Roasted Potatoes & Green Beans

Yield: 2

Chicken, covered in a blanket of basil pesto, coated in a mix of panko and mozzarella. Deliciously juicy, with a crispy crust plated with roasted potatoes and green beans.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • ½cup mozzarella cheese
  • 4TBS pesto
  • 6oz green beans
  • salt & pepper
  • 2tsp olive oil
  • 2tsp 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. Trim green beans if necessary.

Roast potatoes:

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

Roast on top rack for 10 minutes (you’ll add the green beans then).

Mix panko:

Add 1 TBS butter to a small microwave-safe bowl. Microwave until melted, 30-45 seconds. Stir in panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Roast chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place on a second lightly oiled baking sheet. Brush tops of chicken with a thin layer of pesto (you may not use all the pesto). Mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast on middle rack until chicken is browned and cooked through, 20-22 minutes.

Roast green beans:

Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.

Serve:

Divide potatoes, chicken, and green beans between plates. Serve.

Sweet ’N’ Spicy Apricot Chicken

Sweet ’N’ Spicy Apricot Chicken

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with Broccoli & Garlic Rice

Yield: 2

Chicken cutlets drizzled with a tangy sauce of apricot jam, ponzu sauce, Sriracha, and butter. Aromatic garlic rice, plus tender roasted broccoli for the sides.

Saved the Sriracha until plating. Added it just to my sauce. If spicy isn’t important you can leave it out. The sauce is good without it.
Prep: 5 Cook: 25

  • 1clove garlic
  • 10oz chicken cutlets
  • 1tsp Sriracha
  • 8oz broccoli
  • ½cup jasmine rice
  • 1oz apricot jam
  • 2½tsp ponzu sauce
  • salt & pepper
  • 1TBS cooking oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast broccoli:

Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 15-20 minutes.

Cook chicken:

While broccoli roasts, 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, cook until browned and cooked through, 3- to 5-minutes per side.

Tip: If chicken cutlets are on the thicker side, reduce heat to medium and cover, cook 5- to 7-minutes on second side.

Transfer chicken to a cutting board to rest.

Make sauce:

Add jam, ponzu, Sriracha (or save for plating), and ¼ cup water to same pan over medium-high heat. Cook, stirring, until thickened, 1- to 3-minutes.

Tip: If sauce seems too thick, stir in more water 1 tsp at a time.

Turn off heat and stir in 1 TBS butter. Season with salt and pepper to taste.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter. Season with salt and pepper.

Slice chicken crosswise on a diagonal.

Divide chicken, broccoli, and rice between plates. Spoon sauce over chicken and serve.

Cherry Balsamic Chicken

Cherry Balsamic Chicken

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with Almond Couscous & Roasted Carrots

Yield: 2

A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted carrots.
Prep: 15 Cook: 35

  • 1clove garlic
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 9oz carrots
  • 2scallions
  • 2½oz Israeli couscous
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1oz cherry jam
  • salt & pepper
  • 5tsp olive oil
  • 3TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Make almond couscous:

Melt 1 TBS butter in a small pot over medium-high heat. Add almonds, cook, stirring, until lightly browned, 2- to 3-minutes.

Add garlic, couscous, and a pinch of salt, cook for 30 seconds.

Stir in ¾ cup water and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Roast carrots:

Meanwhile, toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Cook chicken:

While carrots roast, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a large drizzle of olive 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 to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.

Turn off heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Stir 1 TBS butter into pot with couscous, season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Crispy Parmesan Chicken

Crispy Parmesan Chicken

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with Garlic Scallion Couscous & Lemony Roasted Carrots

Yield: 2

Chicken cutlets gussied up with golden breadcrumb topping with hot smoked paprika and Parmesan cheese. Roasted alongside lemony carrots on the same baking sheet. Boil the pearl couscous and toss it with the garlicky butter.
Prep: 10 Cook: 40

  • 12oz carrots
  • 1lemon
  • 1tsp hot smoked paprika
  • 2½oz Israeli couscous
  • 2scallions
  • 1clove garlic
  • ¼cup panko breadcrumbs
  • 3TBS parmesan cheese
  • 10oz chicken cutlets
  • 1½oz sour cream
  • salt & pepper
  • 4tsp olive oil
  • 2TBS butter
  • paprika (optional)

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim, peel, and halve carrots lengthwise, cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.

Coat chicken:

In a small bowl, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper.

Pat chicken dry with paper towels, season all over with salt and pepper. Place on one side of a baking sheet.

Spread tops of chicken with sour cream. Mound with panko mixture and sprinkle on hot smoked or regular paprika to taste, pressing to adhere (no need to coat the undersides).

Roast chicken & carrots:

Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes.

Transfer chicken to a plate to rest.

Tip: If carrots are done before chicken, remove from sheet and continue roasting chicken.

Cook couscous:

While chicken and carrots roast, add couscous to pot with boiling water. Cook until tender, 6- to 8-minutes. Drain thoroughly.

Melt 2 TBS butter in an empty pot over medium heat. Add scallion whites and garlic, cook until softened, 1 minute.

Return cooked couscous to pot and stir until coated. Taste and seasonwith salt and pepper.

Finish carrots:

Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.

Serve:

Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side.

Spicy Peruvian Chicken

Spicy Peruvian Chicken

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with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde

Yield: 2

Peruvian roast chicken with green sauce. Tender, succulent, and spiced just right. Garlicky rice with tomatoes, scallions, and lime. Topped with a creamy sauce – tangy lime and a spicy kick from pickled jalapeño.
Prep: 10 Cook: 30

  • 2scallions
  • 1lime
  • 1oz chicken stock concentrate
  • 2TBS mayonnaise
  • 2cloves garlic
  • 1jalapeño
  • 1tomato
  • 1TBS fajita spice blend
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • salt & pepper
  • ¼tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Wash and dry produce.

Peel and mince or grate garlic, place a pinch of garlic in a small bowl and reserve for step 5.

Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into ½-inch pieces.

Cook rice:

Melt 1 TBS butter in a small pot over medium heat, add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend to pot. Cook, stirring, until softened and fragrant, 2- to 3-minutes.

Add rice, stock concentrate, ¾ cup water, and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Pickle jalapeño:

In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

Cook chicken:

Pat chicken dry with paper towels. Season all over with remaining Fajita Spice Blend, 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.

Transfer to a cutting board to rest.

Make creamy salsa verde:

While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing, mince remaining.

To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste.

Tip: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & serve:

Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.

Thinly slice chicken crosswise.

Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde, garnish with remaining scallion greens and as many reserved

Fajita Spice Blend:

  • 4parts paprika
  • 1part onion powder
  • 1part garlic powder
  • 1part chili powder
  • 1part cumin
  • 1part oregano
Creamy Dijon Dill Chicken

Creamy Dijon Dill Chicken

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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.