Brown Sugar Bourbon Chicken

🥘 Ingredients

• apple
  1 unit
• brown sugar bourbon seasoning
  1 unit
• butter
  4 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  1 unit
• cooking oil
  2 tsp
• garlic
  2 clove
• green beans
  12 oz
• lemon
  1 unit
• olive oil
  1 tsp
• paper towels
• potatoes
  24 oz
• scallions
  1 unit
• sour cream
  2 tbsp
• sugar
  1 tsp

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Peel garlic . Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. Keep covered off heat until ready to mash.

   potatoes: 24 oz, garlic: 2 clove
2. 

   2

   Meanwhile, halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lemon .

   apple: 1 unit, scallions: 1 unit, lemon: 1 unit
3. 

   3

   Trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil , salt, and pepper. Roast on top rack until browned and tender, ⏱️ 12 minutes to ⏱️ 15 minutes .

   green beans: 12 oz, olive oil: 1 tsp
4. 

   4

   While green beans roast, pat chicken cutlets dry with paper towels . Season lightly with salt and pepper, then rub all over with brown sugar bourbon seasoning . Heat a drizzle of cooking oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, ⏱️ 5 minutes to ⏱️ 7 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

   chicken cutlets: 20 oz, paper towels, brown sugar bourbon seasoning: 1 unit, cooking oil: 2 tsp
5. 

   5

   Heat butter (1 TBSP for 2 servings, 2 TBSP for 4 servings) and a drizzle of oil in same pan over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir in chicken stock concentrate , ½ cup water, and sugar . (For 4, use ¾ cup water and 1 tsp sugar.) Cook until apple is tender and sauce has thickened, ⏱️ 5 minutes to ⏱️ 7 minutes . Season with salt and pepper. In the last 2 minutes of cooking, return chicken to pan; turn a few times to coat.

   butter: 4 tbsp, chicken stock concentrate: 1 unit, sugar: 1 tsp
6. 

   6

   While sauce cooks, mash potatoes and garlic with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. TIP: If necessary, rewarm over low heat.

   sour cream: 2 tbsp
7. 

   7

   Toss green beans with lemon zest. Divide chicken, mashed potatoes, and green beans between plates. Spoon remaining pan sauce over chicken and garnish with scallion greens. Serve with lemon wedges on the side.