Saucy Chicken with Green Beans and Roasted Potatoes

Hi friends! I've been testing out a couple of different recipes this week and wanted to share them with you; one at a time of course. Each meal has been extremely delicious and will be a huge crowd-pleaser, for sure! Let’s start off with a recipe for this Saucy Chicken with Green Beans and Roasted Potatoes.

This dish features one of the finest, most crowd-pleasing aspects of dinner: sauce! I don’t know about you but I LOVE sauce. It really gives you the opportunity to add so many flavors to your meal without having to put in much effort. The sauce used in today’s dish is packed with flavor from Dill and Dijon Mustard. Tie that in with delicious chicken, green beans, and roasted potatoes and you have yourself a delightful combination of flavors that your taste buds will not refuse.

Let’s get started! 

Generously serves a family of 4

Ingredients

• Small Bundle of Fresh Dill
• 4 Chicken Breasts
• 12 Small Yukon Gold Potatoes
• 12oz Fresh Green Beans
• 4 Tbsp Sour Cream
• 2 Tsp Chicken Stock Concentrate
• 2 Tsp Dijon Mustard
• Olive Oil
• Salt and Pepper

Directions

1. Wash and dry the green beans and potatoes and preheat the oven to 450 degrees.
2. Pick the fronds from the fresh dill and discard the stems. Finely chop the fronds and set aside.
3. Cut the potatoes into 1/2 in cubes and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place in the oven for 23 minutes or until the potatoes are tender and golden in color. Make sure to stir them around halfway through to avoid burning.
4. While the potatoes are cooking in the oven, heat a drizzle of olive oil in a large pan over medium heat. Season the chicken breasts, on both sides, with salt and pepper. Add to the large pan and cook for about 5 minutes per side, or until the chicken is no longer pink on the inside. Remove the chicken from the pan and set aside to rest on a cutting board when cooking is complete. 
5. While the chicken is cooking, add the green beans to another baking sheet and drizzle with olive oil and season with salt and pepper. Toss the green beans in the olive oil until evenly coated and roast in the oven for 11 minutes or until tender.
6. Using the same pan you cooked the chicken in (make sure it is off the burner), add 1 tsp of dill, 4 tbsp of sour cream, 2 tsp of chicken stock concentrate, 2 tsp Dijon mustard, and 2 tbsp of water. Stir until combined, making sure to scrape any browned chicken bits from the pan. Season the sauce with salt and pepper to complete. 
• If the sauce seems too thick, you can add more water to it- 1 tsp at a time. You want it to be thin and light. Similar to a drizzle consistency. 
7. By now, the potatoes and green beans should be done and the chicken has had time to rest. Begin thinly slicing the chicken.
8. Add the chicken, green beans, and roasted potatoes to each dish and drizzle the creamy sauce over the chicken. Add a little bit of extra dill on top of the sauce as a garnish.

You're all done.
Enjoy!