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] =>
)
)
HF - Creamy Dill Chicken
Allergens - Milk
Serves2CourseDinnerCook30 minsTotal Time30 mins
- 1/2 Ounce Dill
- 10 Ounce Chicken Cutlets
- 4 Tablespoon Sour Cream (Contains Milk)
- 2 Teaspoon Dijon Mustard
- 12 Ounce Potatoes
- 6 Ounce Green Beans
- 1 Unit Chicken Stock Concentrate
- • 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.
- • 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.
- • 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.
- • 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.
- • 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.
- • 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.
Typical values per serving
Energy120kJ / 500kcalsFat24gSaturated Fat9gCarbohydrates37gSugars6gProtein37gFibre6gSalt1.125g