Cooking Instructions
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Step 1
Adjust rack to middle position and preheat oven to 425 degrees F (220 degrees C).
Step 2
Halve
Fingerling Potatoes (to taste)
lengthwise. Toss on a baking sheet with a drizzle of
Olive Oil (as needed)
and a pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
. Roast in the oven until tender and lightly browned, 20-25 minutes total.
Step 3
Once potatoes have roasted for 10 minutes, remove the sheet from the oven and give them a toss, pushing toward one side. On the other side of the same sheet, toss
Green Beans (to taste)
with a drizzle of
Olive Oil (as needed)
and a pinch of
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Return sheet to oven and roast until potatoes are done and green beans are lightly crisped, about 10 minutes. Once done rest for 10 additional minutes.
Step 4
Halve
Shallot (1)
. Finely mince one half and save the other half for another use.
Step 5
Heat a drizzle of
Olive Oil (as needed)
in a large pan over medium-high heat. Pat
Boneless, Skinless Chicken Breasts (4)
dry with a paper towel, then season all over with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Add to pan and cook until no longer pink in the center, 4-5 minutes per side. Remove from pan and set aside.
Step 6
Lower heat under the same pan to medium and add shallot,
Fresh Thyme (to taste)
, and a drizzle of
Olive Oil (as needed)
. Cook, tossing until softened, 2-3 minutes. Stir in
Apricot Jam (to taste)
and
Balsamic Vinegar (1 Tbsp)
. Simmer until syrupy, about 1 minute. Stir in
Water (1 Tbsp)
and
Chicken Broth Concentrate (1 Tbsp)
. Simmer until thickened, about 3 minutes. Remove pan from heat, add
Butter (1 Tbsp)
and stir to melt.
Step 7
Give the sauce a taste and add more vinegar if you prefer a tangier flavor. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Plate chicken, green beans and potatoes. Drizze sauce over chicken and serve.
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