Main Course · Serves 2
with Roasted Potatoes & Asparagus
This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly herb and Dijon concoction, especially one that’s draped across pan-seared chicken, roasted potatoes, and asparagus? No one, we say. (At least not anyone we’ve met!) So get ready for the creamiest, most show-stopping sauce celebration you’ve experienced yet.
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Pick and finely chop fronds from dill.
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.
Meanwhile, pat chicken* dry with paper towels; 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. (Keep pan handy for step 5.)
While chicken cooks, toss asparagus on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on middle rack until tender, 10-12 minutes.
Meanwhile, heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like. (Save a bit of the chopped dill for serving.)
Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan, until melted and combined. 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.
Slice chicken crosswise.
Divide chicken, potatoes, and asparagus between plates. Drizzle pan sauce over chicken. Garnish with any remaining chopped dill to taste and serve.
From the same drawer
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