Chicken Cutlets a l’Orange
with Thyme-Scented Mashed Potatoes & Roasted Green Beans
Chicken Cutlets a l’Orange
Crisp chicken cutlets get a bright citrus glaze, served with thyme-scented mashed potatoes and roasted green beans for a cozy, elegant dinner.
Ingredients
For 2 servings
- 2 tablespoon Apricot Jam
- 10 ounce Chicken Cutlets
- 1 unit Chicken Stock Concentrate
- 6 ounce Green Beans
- 1 unit Orange
- 5 teaspoon Red Wine Vinegar
- 2 tablespoon Sour Cream
- ¼ ounce Thyme
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- 2 teaspoon Vegetable Oil
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories580
Protein37g
Carbs58g
Fat24g
Tags:
Protein SmartCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the sour cream for a plain unsweetened plant-based yogurt or a little olive oil in the potatoes. For a vegetarian plate, replace the chicken with seared tofu or chickpea cutlets and use vegetable stock instead of chicken stock.
What to serve with it
Serve with a crisp green salad or warm crusty bread to soak up the citrusy pan sauce. A glass of chilled sparkling water with orange or lemon keeps the meal bright and light.
