CHICKEN SCALLOPINI in a Lemon Garlic Cream Sauce with Roaste

Інгредієнти

Scallions *

Lemon *

Potatoes *

Zucchini *

(1 |2) (12 oz | 24 oz) (1 |2) (1 |2)

Chicken

Garlic

Chicken Stock

Sour Cream *

Breasts *

Concentrate

(1 |2)

(2 Cloves | 4 Cloves)

Contains: Milk

(1 |2) (10 oz | 20 oz)

Kosher Salt

Flour

Butter

Black Pepper (¼ Cup + ½ tsp || (1 TBSP | 2 TBSP)

½ Cup + 1 tsp)

Contains: Milk

Contains: Wheat

Olive Oil

Cooking Oil (2 tsp | 4 tsp)

(2 TBSP | 4 TBSP)

Напрямки

Preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Zest and quarter lemon. Cut broccoli into bite-size pieces or trim green beans if

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Toss zucchini on a separate sheet with a drizzle of oil, salt, and pepper. Roast until veggies are browned and tender, 20-25 minutes for potatoes and 15-20 minutes for zucchini. Swap in broccoli or green beans for zucchini; roast until browned and tender, 12-15 minutes for broccoli or 10-12 minutes for green beans. Transfer broccoli or green beans to a plate; continue to roast potatoes until done.

Meanwhile, pat chicken dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1 inch thick. Season all over with salt and pepper, then sprinkle both sides with 1 cup flour (½ cup for 4 servings) to evenly coat. Shake off any excess.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated chicken; cook until browned, 4-5 minutes. Flip, add another large drizzle of oil, and cook until cooked through, 4-5 minutes more. (If chicken begins to brown too quickly, lower that heat!) Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of olive oil in same pan over medium heat. Add scallion whites, garlic, and ½ tsp flour (1 tsp for 4 servings); cook, stirring, until fragrant, 1-2 minutes. Add ¼ cup water (⅓ cup for 4), stock concentrate, and a squeeze of lemon juice. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. Remove from heat; whisk in sour cream, lemon zest, and 1 TBSP butter (2 TBSP for 4). (If sauce seems too thick, add another splash of water.) Season with pepper.

Divide potatoes, zucchini, and chicken between plates. Top chicken with sauce and garnish with scallion greens. Serve with remaining lemon wedges on the side.

Нотатки

PREP IN 10 MIN CALORIES 650 READY IN 40 MIN

* Times may vary based