Creamy Dill Chicken

Ingredients

• Dill

  Fresh

  1 tbsp or 0.6g

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Green beans

  Snap beans, raw

  6 oz or 170g

• Sour cream

  Cultured

  2 tbsp or 24g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

Directions

1. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into 1/2 inch cubes.
2. Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 22-25 minutes, tossing halfway through.
3. 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 paper. Add to pan and cook until no longer pink in center, 4-6 minutes per side. Remove pan from heat.
4. 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.
5. Add 1 tsp dill, sour cream, stock concentrate, mustard, and 2 TBSP water to pan used for chicken off heat. Stir, scraping up any browned bits on bottom. Season with salt and pepper. If sauce seems thick, add more water, 1 tsp at a time, until it has a drizzly consistency.
6. Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill to taste