Parmesan Chive Chicken & Potatoes

🥘 Ingredients

• chicken cutlets
  20 oz
• chives
  ½ ounce
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• garlic herb butter
  4 tbsp
• honey dijon dressing
  3 oz
• mini cucumber
  2 unit
• mixed greens
  4 oz
• parmesan cheese
  6 tbsp
• pepper
• potatoes
  24 oz
• salt
• tomato
  2 unit

🍳 Cookware

• microwave-safe bowl
• plastic wrap
• hot pan
• aluminum foil
• bowl

1. 

   1

   Wash and dry all produce. Quarter potatoes (peel if you prefer). Finely chop chives . Dice mini cucumber . Dice tomato .

   potatoes: 24 oz, chives: ½ ounce, mini cucumber: 2 unit, tomato: 2 unit
2. 

   2

   In a microwave-safe bowl , season potatoes with salt and pepper . Add garlic herb butter and cover with plastic wrap ; microwave until tender and steaming, ⏱️ 4 minutes to ⏱️ 5 minutes .

   salt, pepper, garlic herb butter: 4 tbsp
3. 

   3

   Meanwhile, pat chicken cutlets dry and season with salt and pepper. Drizzle cooking oil in a hot pan ; cook chicken until cooked through, ⏱️ 5 minutes to ⏱️ 7 minutes per side. Turn off heat; transfer to a plate and cover with aluminum foil . Wipe out pan. Heat another drizzle of oil in same pan. Cook cream sauce base , parmesan cheese , and chives, stirring, until sauce is smooth and slightly thickened, ⏱️ 1 minutes to ⏱️ 2 minutes .

   chicken cutlets: 20 oz, cooking oil: 2 tsp, cream sauce base: 8 oz, parmesan cheese: 6 tbsp
4. 

   4

   In a bowl , toss mixed greens , cucumber, tomato, and honey dijon dressing . Spoon sauce over chicken and potatoes. Serve with salad. **Chicken is fully cooked when internal temperature reaches 165°.**

   mixed greens: 4 oz, honey dijon dressing: 3 oz