Chicken Cutlets a l’Orange

Name: Chicken Cutlets a l’Orange with Thyme-Scented Mashed Potatoes & Roasted Green Beans
Yield: 2 servings
Ingredients: 12 oz Potato; 6 oz Green Beans; 1/4 oz Thyme; 1 unit Apricot Jam; 2 tbsp Sour Cream; 1 unit Chicken Stock Concentrate; 5 tsp Red Wine Vinegar; 10 oz Chicken Cutlets; 1 unit Orange; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp

with Thyme-Scented Mashed Potatoes & Roasted Green Beans

By Recipe0 System

Treat your taste buds to a trip—no passport required! This riff on a classic French dish—duck a l’orange—features quick-cooking chicken cutlets in a jammy orange sauce. The saucy, savory-sweet meat is paired with thyme-infused mashed potatoes and crisp roasted green beans for a restaurant-worthy meal that’s ready in just 35 minutes from start to finish.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
6 oz Green Beans
1/4 oz Thyme
1 unit Apricot Jam
2 tbsp Sour Cream
1 unit Chicken Stock Concentrate
5 tsp Red Wine Vinegar
10 oz Chicken Cutlets
1 unit Orange
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Dice potatoes into ½-inch pieces. Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4 servings); roughly chop leaves. Save a few remaining thyme sprigs for the next step. Halve orange.
2

Place potatoes and reserved thyme sprigs in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Carefully remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot off heat.

Mash potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.
3

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.
4

Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer to a plate. Wipe out pan.
5

While chicken cooks, squeeze juice from orange halves into a small bowl. Whisk in jam, stock concentrate, chopped thyme, half the vinegar (all for 4 servings), and 2 TBSP water (¼ cup for 4) until smooth.

Once chicken is done, return same pan to medium-high heat. Pour in sauce and bring to a simmer; cook until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper.

Return chicken to pan and turn a few times to coat.
6

Divide chicken, mashed potatoes, and roasted green beans between plates. Top chicken with any remaining sauce from pan and serve.

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