Creamy Dill Chicken w/Roasted Potatoes and Green Beans

Name: Creamy Dill Chicken w/Roasted Potatoes and Green Beans
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 oz Fresh Dill; 12 oz Yukon Gold Potatoes; 12 oz Chicken Breasts; 6 oz Green Beans; 2 Tbsp Sour Cream; 1 tbsp. Chicken Stock Concentrate; 1 tsp Dijon Mustard; 1 tbsp. Oil

Bizy Mom @cook_4526780

Russellville, Missouri

Creamy Dill Chicken w/Roasted Potatoes and Green Beans

Bizy Mom @cook_4526780

Russellville, Missouri

Saved

Ingredients

2 servings

1/4 ozFresh Dill
12 ozYukon Gold Potatoes
12 ozChicken Breasts
6 ozGreen Beans
2 TbspSour Cream
1 tbsp.Chicken Stock Concentrate
1 tspDijon Mustard
1 tbsp.Oil

Saved

Steps

1

Wash and dry all produce.
2

Preheat oven to 450 degrees.
3

Pick fronds from dill; discard stems. Finely chop fronds.
4

Cut potatoes into 1/2-inch cubes.
5

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
6

Roast in oven until crisp and browned, 22-25 minutes, tossing halfway through.
7

Heat a drizzle of oil in a large pan over medium heat.
8

Pat chicken dry with a paper towel. Season all over with salt and pepper.
9

Add to pan and cook until no longer pink in center, 4-6 minutes per side.
10

Remove chicken from pan and set aside to rest.
11

While chicken cooks, toss green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper.
12

Roast in oven until tender, 10-12 minutes.
13

Stir together 1 tsp dill, sour cream, stock concentrate, 1 tsp mustard, and 2 tbsp. water in pan used for chicken over medium heat.
14

Season with salt and pepper. (Tip: if sauce seems thick, add more water, 1 tsp at a time, until it has a drizzly consistency.)
15

Remove pan from heat.
16

Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste).