Season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be \u2026well, gravy! Cook: 35 \u2013 45<\/p>\n
Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/strong><\/p>\n Dice potatoes<\/strong> into \u00bd-inch pieces. Trim green beans<\/strong> if necessary. Halve, peel, and finely dice half the onion.<\/strong><\/p>\n Cook potatoes: <\/strong><\/p>\n Place potatoes<\/strong> in a large pot with enough salted water<\/strong> to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid,<\/strong> then drain.<\/p>\n Return potatoes<\/strong> to pot. Add sour cream<\/strong> and 2 TBS butter,<\/strong> mash until smooth and creamy, adding splashes of reserved potato cooking liquid<\/strong> as needed. Taste and season with salt<\/strong> and pepper<\/strong> if desired. Cover and set aside until ready to serve.<\/p>\n Roast green beans <\/strong><\/p>\n While potatoes<\/strong> cook, toss green beans<\/strong> on a baking sheet with a drizzle of oil,<\/strong> half the garlic powder<\/strong>, salt,<\/strong> and pepper.<\/strong> Roast on top rack until browned and tender, 12-15 minutes.<\/p>\n Cover with foil to keep warm until ready to serve.<\/p>\n Season & Cook Chicken:<\/strong><\/p>\n Pat chicken<\/strong> dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken<\/strong> is about \u00bd inch thick. Season all over with the rosemary,<\/strong> remaining garlic powder, salt,<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add chicken,<\/strong> cook until browned and cooked through, 5- to 7 minutes per side.<\/p>\n Turn off heat, transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.<\/p>\n Make gravy: <\/strong><\/p>\n Melt 1 TBS butter<\/strong> in pan used for chicken<\/strong> over medium-low heat. Add diced onion,<\/strong> cook, stirring, until softened, 2- to 3-minutes.<\/p>\n Sprinkle onion<\/strong> with flour,<\/strong> stir until coated. Whisk in \u00bd cup water<\/strong> and stock concentrate.<\/strong> Bring to a simmer and cook, stirring occasionally, until thickened, 2- to 3-minutes.<\/p>\n Tip: <\/strong>If gravy seems too thick, stir in another splash of water.<\/strong><\/p>\n Serve: <\/strong><\/p>\n Divide chicken, mashed potatoes,<\/strong> and green beans<\/strong> between plates. Spoon onion gravy<\/strong> over chicken<\/strong> and mashed potatoes.<\/strong> Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" Plus Mashed Potatoes & Garlicky Green Beans Yield: 2 Hello Fresh Season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be \u2026well, gravy! Cook: 35 \u2013 45 12oz potatoes 3TBS sour cream…<\/p>\n
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