Smothered Chicken with Onion Gravy plus Mashed Potatoes & Garlicky Green Beans

Ingredients

• Potato

  Flesh and skin, raw

  340g

• Green beans

  Snap beans, raw

  6 oz or 170g

• Onions

  Raw

  1 medium or 110g

• Sour cream

  Reduced fat, cultured

  3 tbsp or 45g

• Garlic powder

  Spices

  1 tsp or 3g

• Chicken

  Chunk, in Water - Kroger

  10 oz or 284g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Beef stock

  Soup, home-prepared

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Oil

  Submarine Sandwich - Wegmans

  ⅔ tbsp or 9g

• Butter

  Unsalted

  3 tbsp or 43g

Directions

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into 1/2-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice half the onion (whole onion for 4 servings).
2. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain. Return potatoes to pot. Add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.
3. While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes. Cover with foil to keep warm until ready to serve.
4. Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with half the rosemary (all for 4 servings), remaining garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.
5. Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium-low heat. Add diced onion; cook, stirring, until softened, 2-3 minutes. Sprinkle onion with flour; stir until coated. Whisk in 1/2 cup water (1 cup for 4) and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes. TIP: If gravy seems too thick, stir in another splash of water.
6. Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve. Chicken is fully cooked when internal temperature reaches 165.
7. Original recipe by: HelloFresh (source: www.hellofresh.com/recipes/smothered-chicken-with-onion-gravy-653905f065bc5aac330e05eb)

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