Chicken Cutlets a l'Orange

🥘 Ingredients

• apricot jam
  1 unit
• black pepper
  1 tsp
• butter
  4 tbsp
• chicken cutlets
  10 oz
• chicken stock concentrate
  1 unit
• cooking oil
  4 tsp
• green beans
  6 oz
• orange
  1 unit
• paper towels
• potatoes
  12 oz
• red wine vinegar
  2 tsp
• salt
  1 tsp
• sour cream
  2 tbsp
• thyme
  1 oz

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4 servings); roughly chop leaves. Save a few remaining thyme sprigs for the next step. Halve orange .

   potatoes: 12 oz, thyme: 1 oz, 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 to ⏱️ 20 minutes . Carefully remove and discard thyme sprigs. Reserve 1/2 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: 4 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 to ⏱️ 15 minutes .

   green beans: 6 oz, cooking oil: 4 tsp, 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 to ⏱️ 5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

   chicken cutlets: 10 oz, paper towels
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 to ⏱️ 3 minutes . Turn off heat. Stir in 1 TBSP butter and season with salt and pepper. Return chicken to pan and turn a few times to coat.

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

   6

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