CREAMY PEPPERCORN CHICKEN with Roasted Potatoes & Carrots

• portions: 2
• temps actif: 10
• temps total: 35

Ingrédients

10 oz chicken breasts

12 oz potato

12 oz carrots

Sour cream

Black peppercorns

Chicken stock

Scallions

Honey

Salt

Pepper

Cooking oil

1 tbs butter

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ¾-inch-thick pieces. Dice potatoes into ½-inch pieces. Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt, and pepper. Toss carrots on empty side of sheet with a large drizzle of oil, salt, and pepper. (For 4, divide betwee two sheets; roast potatoes on top rack and carrots on middle rack.) Roast until browned and tender, 25-30 minutes. Trim green beans if necessary or cut broccoli into bite-siz pieces. Roast potatoes for 10 minutes, then remove sheet from oven. Swap in green beans or broccoli for carrots. Ret to oven and roast 15-20 minutes more.

2. Meanwhile, thinly slice scallions, separating whites from greens.

3. 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, 5-6 minutes per side. Turn off heat; transfer to a cutting board.

4. While chicken cooks, place peppercorns in a small zip-close bag; finely crush with a rolling pin or heavy-bottomed pan.

5. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites; cook, stirring, until softened, 2-3 minutes. Add 3 TBSP water (6 TBSP for 4 servings), honey, and stock concentrates. Bring to a simmer and cook until slightly thickened, 2-3 minutes. Remove pan from heat, then stir in 1 TBSP butter (2 TBSP for 4), sour cream, and ¼ tsp crushed peppercorns (taste and add more from there if you'd like). (If sauce seems too thick, add a splash of water.)Chicken is fully cooked when internal temperature reaches 165".

6. Thinly slice chicken crosswise. Divide between plates and serve potatoes and carrots alongside. Drizzle chicken with sauce and sprinkle with scallion greens.

Notes

Can add green beans or broccoli

Nutrition

• Calories: 650