Creamy Chicken with Roasted Potatoes and Green Beans

1, Preheat and prep. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into 1/2 inch cubes.

2, Roast potatoes. Toss potatoes on a baking sheet with a dizzle of oil and a pinch of salt and pepper. Roast is oven into tender and lightly browned, 22-25 minutes, tossing halfway through.

3. Cook chicken. Heat a dizzle of oil is 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 the center, 4-6 minutes per side. Remove chicken from pan and set aside. Remove pan from heat.

4. Roast green beans. While chicken cooks, toss green beans on another baking sheet with a dizzle of oil and pinch of salt and pepper. Roast in oven until tender, 10-12 minutes.

5. Make sauce. Add 1 tsp dill, sour cream, stock concentrate, mustard, and 2 TBSP water to pan used for chicken off heat. Stir, scraping up any browned bits on bottom. Season with salt and pepper. TIP: If sauce seems thick, add more water, 1 tsp at a time, until has a drizzly consistency.

6. Plate and serve.Thinly slice chicken, then divide between plates along with potatoes and green beans. Dizzle sauce over everything. Garnish with remaining dill (to taste).

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