Chicken Cutlets a l’Orange: Thyme-Scented Mashed Potatoes & Roasted Green Beans

🥘 Ingredients

• apricot jam
  2 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• chicken cutlets
  8 oz
• chicken stock concentrate
  1 tsp
• cooking oil
  1 tbsp
• green beans
  8 oz
• orange
  1 unit
• potatoes
  1 lb
• red wine vinegar
  2 tbsp
• salt
  1 tsp
• sour cream
  2 tbsp
• thyme
  1 tsp

🍳 Cookware

• medium pot
• baking sheet
• medium pan
• small bowl

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Strip thyme leaves from stems until you have the needed amount; roughly chop leaves. Save a few remaining thyme sprigs for later. Halve orange .

   potatoes: 1 lb, thyme: 1 tsp, orange: 1 unit
2. 

   2

   Place potatoes and reserved thyme sprigs in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender ⏱️ 15 minutes . Carefully remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot off heat. Mash potatoes with sour cream and 1 TBSP butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.

   sour cream: 2 tbsp, butter: 2 tbsp
3. 

   3

   While potatoes cook, toss green beans on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 12 minutes .

   green beans: 8 oz, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Meanwhile, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 3 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

   chicken cutlets: 8 oz
5. 

   5

   While chicken cooks, squeeze juice from orange halves into a small bowl . Whisk in apricot jam , chicken stock concentrate , chopped thyme, half the red wine vinegar , and 2 TBSP water until smooth. Once chicken is done, return same pan to medium-high heat. Pour in sauce and bring to a simmer; cook until thickened ⏱️ 2 minutes . Turn off heat. Stir in remaining butter and season with salt and pepper. Return chicken to pan and turn a few times to coat.

   apricot jam: 2 tbsp, chicken stock concentrate: 1 tsp, red wine vinegar: 2 tbsp
6. 

   6

   Divide chicken, mashed potatoes, and roasted green beans between plates. Top chicken with any remaining sauce from pan and serve.