HF – Creamy Dill ChickenAlice Morbey2023-09-16T19:11:59+00:00Array ( [recipe_id] => 71686 [name] => HF - Creamy Dill Chicken [description] => Allergens - Milk [course] => dinner [prep_time_mins] => 0 [cooking_time_mins] => 30 [makes_or_serves] => serves [servings] => 2 [images] => Array ( [0] => 71772 ) [ingredients] => Array ( [0] => Array ( [amount] => 1/2 Ounce [name] => Dill ) [1] => Array ( [amount] => 10 Ounce [name] => Chicken Cutlets ) [2] => Array ( [amount] => 4 Tablespoon [name] => Sour Cream (Contains Milk) ) [3] => Array ( [amount] => 2 Teaspoon [name] => Dijon Mustard ) [4] => Array ( [amount] => 12 Ounce [name] => Potatoes ) [5] => Array ( [amount] => 6 Ounce [name] => Green Beans ) [6] => Array ( [amount] => 1 Unit [name] => Chicken Stock Concentrate ) ) [steps] => Array ( [0] => Array ( [description] => • Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill. ) [1] => Array ( [description] => • Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes. ) [2] => Array ( [description] => • While potatoes roast, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board and set aside to rest. ) [3] => Array ( [description] => • While chicken cooks, toss green beans on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 10-12 minutes. ) [4] => Array ( [description] => • Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water (1?3 cup for 4 servings); bring to a simmer over medium-high heat, 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from chicken. Season with salt and pepper. ) [5] => Array ( [description] => • Slice chicken crosswise. • Divide chicken, potatoes, and green beans between plates. Drizzle sauce over everything. Garnish with as much remaining chopped dill as you like and serve. ) ) [nutrition] => Array ( [energy_kcal] => 500 [energy_kj] => 119.502868 [fat] => 24 [carbohydrate] => 37 [protein] => 37 [saturated_fat] => 9 [sugars] => 6 [fibre] => 6 [salt] => 1.125 [sodium] => 0.45 [fruit_veg_or_nuts_pct] => 0.00 [solid_or_liquid] => solid [serving_size] => [nutriscore_score] => [nutriscore_grade] => ) )