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The ingredients needed to prepare Creamy Dill Chicken w/Roasted Potatoes and Green Beans:
- Use Fresh Dill
- Provide Yukon Gold Potatoes
- Provide Chicken Breasts
- Take Green Beans
- Get Sour Cream
- Get Chicken Stock Concentrate
- Get Dijon Mustard
- Take Oil
Instructions to make Creamy Dill Chicken w/Roasted Potatoes and Green Beans:
- Wash and dry all produce.
- Preheat oven to 450 degrees.
- Pick fronds from dill; discard stems. Finely chop fronds.
- Cut potatoes into 1/2-inch cubes.
- Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
- Roast in oven until crisp and browned, 22-25 minutes, tossing halfway through.
- Heat a drizzle of oil in a large pan over medium heat.
- Pat chicken dry with a paper towel. Season all over with salt and pepper.
- Add to pan and cook until no longer pink in center, 4-6 minutes per side.
- Remove chicken from pan and set aside to rest.
- While chicken cooks, toss green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper.
- Roast in oven until tender, 10-12 minutes.
- Stir together 1 tsp dill, sour cream, stock concentrate, 1 tsp mustard, and 2 tbsp. water in pan used for chicken over medium heat.
- Season with salt and pepper. (Tip: if sauce seems thick, add more water, 1 tsp at a time, until it has a drizzly consistency.)
- Remove pan from heat.
- Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste).
With a luscious lemon cream sauce and crispy chicken, this is quick and easy yet company worthy! I shared this observation with my mother, and her immediate response was "Well, of course. You post so many cheesy bread, potatoes and meat. If you do not have enough room in your oven, you can just do one. Potatoes are paired w/ green beans & smothered in a lemon mustard dressing.
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