Smothered Chicken with Onion Gravy

🥘 Ingredients

• beef stock concentrate
• black pepper
• butter
  1 tbsp
• chicken cutlets
  6 oz
• cooking oil
• dried rosemary
• flour
• garlic powder
• green beans
  4 oz
• onion
• potatoes
  10 oz
• salt
• sour cream

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 minutes . Reserve 1%cup potato cooking liquid, then drain.

   potatoes: 10 oz
3. 

   3

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

   green beans: 4 oz, cooking oil, garlic powder, salt, black pepper
4. 

   4

   Pat chicken cutlets dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with half the dried rosemary , remaining garlic powder , salt , and black pepper .

   chicken cutlets: 6 oz, dried rosemary, garlic powder, salt, black pepper
5. 

   5

   Heat remaining cooking oil in a large pan over medium-high heat. Sear chicken ⏱️ 4 minutes per side until golden. Remove to a plate.

   cooking oil
6. 

   6

   Melt butter in pan over medium-low heat. Add onion ; cook, stirring, until softened ⏱️ 3 minutes .

   butter: 1 tbsp, onion
7. 7

   Sprinkle in flour and stir ⏱️ 1 minute . Whisk in beef stock concentrate , 1%cup water, and reserved potato water. Simmer until thickened into gravy ⏱️ 3 minutes . Return chicken and any juices to pan, smothering in gravy.

   flour, beef stock concentrate
8. 8

   Meanwhile, mash potatoes with sour cream , reserved potato water, salt , and black pepper until smooth.

   sour cream, salt, black pepper
9. 9

   Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve.