Creamy Dill Chicken

Ingredients

• 8.0 oz broccoli florets
• 12.0 oz yukon gold potatoes
• 0.25 oz dill
• 1.0 tablespoon butter
• 2.0 tablespoons sour cream
• 10.0 oz chicken cutlets
• 1.0 tablespoon cooking oil
• kosher salt (to taste)
• pepper (to taste)
• 1.0 unit chicken stock concentrate
• 2.0 teaspoons dijon mustard

Instructions

1. Step 1: Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Pick and finely chop fronds from dill.
2. Step 2: Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
3. Step 3: Meanwhile, pat chicken dry with paper towels and 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 chicken to a cutting board to rest.
4. Step 4: While chicken cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 12-15 minutes.
5. Step 5: Heat the pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water, and as much chopped dill and mustard as you like. Remove pan from heat; stir in sour cream and 1 TBSP butter, scraping up any browned bits from the bottom of the pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.
6. Step 6: Slice chicken crosswise. Divide chicken, potatoes, and broccoli between plates and drizzle with sauce. Garnish with any remaining chopped dill if desired and serve.