with Crispy Potatoes, Mixed Greens and Creamy Lemon-Chive Dressing

 

By Hello Fresh

 

Cooking Time: 35 mins

Servings: 4

Nutrition: 531 calories

Ingredients:

 

• Chicken Breast – 24 oz

 

Yukon Potatoes 24 oz

Sour Cream 1) 6 T

Garlic Powder  2 t

Lemon 2

Chives ½ oz

Panko Breadcrumbs 1 C

Arugula 4 oz

Olive Oil* 2 T + 2t

 

Prep and roast the potatoes: Preheat the oven to 400 degrees. Cut

the potatoes into ½-inch wedges. Mince the chives. Zest and halve the

lemon. Toss the potatoes on a baking sheet with a drizzle of olive oil

and a pinch of salt and pepper. Place in the oven for 25-30 minutes,

tossing halfway through cooking, until golden brown.

 

2 Place the panko in a shallow dish with a pinch of salt and pepper. In a

medium bowl, combine the lemon zest, garlic powder, 2 Tablespoons

sour cream, and a pinch of salt and pepper.

 

3 Prep the chicken: Place the chicken breasts between two pieces

of plastic wrap and pound with a rolling pin, mallet, or a heavy-bottomed

pan until ½-inch thick. Season with salt and pepper, then toss each

breast with the sour cream mixture to coat. Press the chicken into the

panko mixture to adhere on both sides.

 

4 Cook the chicken: Heat a drizzle of oil in a large pan over mediumhigh

heat. Working in batches, if necessary, add the chicken to the pan

and cook for 3-4 minutes per side, until golden brown and cooked through.

HINT: If you need to work in batches, you can reheat the cooked chicken in

the oven before serving.

 

5 Make the dressing: In a small bowl, whisk together 1 Tablespoon

sour cream, 1 Tablespoon chives, a squeeze of lemon (about 2

teaspoons) and a large drizzle of olive oil. Season with salt and pepper.

 

6 Plate: Toss the arugula with just enough dressing to coat and serve

alongside the chicken Milanese and crispy potatoes. Sprinkle with the

remaining chives and enjoy!