- ⅓-½ tsp dill
- 12 oz chicken breast
- 2 Tbsp sour cream
- 1 tsp dijon mustard
- 12 oz yukon gold potatoes, cut into ½ inch cubes
- 6 oz green beans
- ½ tsp chicken base
- 1 Tbsp olive oil
Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven at 450 until crisp and browned, 22-25 minutes, tossing halfway through.
(you can cook the chicken this way or the “how to make tender moist chicken way”) 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 pan and cook until no longer pink in center, 4-6 minutes per side. Remove chicken from pan and set aside to rest.
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.
Stir together 1 tsp dill, sour cream, stock concentrate, 1 tsp mustard and 2 TBSP water in pan used for chicken over medium heat. Season with salt and pepper. (TIP: If sauce seems thick, add more water, 1 tsp at a time, until it has a drizzly consistency.) Remove pan from heat.
Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste).
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