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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Dill Chicken with Roasted Potatoes and Green Beans Recipe

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This recipe for Creamy Dill Chicken with Roasted Potatoes and Green Beans is from Let's Cook Up Some Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp vegetable oil
1/4 oz dill
12 oz yukon gold potatoes
2 6 oz chicken breasts
6 oz green beans
2 tbsp sour cream
1 chicken stock concentrate
1 tsp dijon mustard
Directions:
Directions:
Wash and dry all produce.
Adjust rack to upper position and preheat oven to 450º
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 tender and lightly 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 apn and cook until no longer pink in center, 4-6 minutes per side. Remove chicken from pan and set aside to rest. Remove pan from heat.

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.

Add sour cream, stock concentrate, 1 tsp dill, 1 tsp 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.

Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill to taste.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 - total 30 minutes

 

 

 

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