Smothered Chicken with Onion Gravy

🥘 Ingredients

• beef stock concentrate
  2 unit
• black pepper
• butter
  7 tbsp
• chicken cutlets
  24 oz
• cooking
• cooking oil
  2 tsp
• dried rosemary
  1 tsp
• flour
  2 tbsp
• garlic
• garlic powder
  2 tsp
• green
• green beans
  1 lb
• onion
  1
• potatoes
  24 oz
• salt
• sour cream
  6 tbsp

🍳 Cookware

• large pot
• baking sheet
• meat
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice onion (half of it for 2 servings, whole for 4).

   potatoes: 24 oz, green beans: 1 lb, onion: 1
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, 15-20 minutes. Reserve ⏱️ 1 cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream and butter (2 TBSP for 2 servings, 4 for 4); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and black pepper if desired. Cover and set aside until ready.

   potatoes, sour cream: 6 tbsp, butter: 6 tbsp, salt, black pepper
3. 

   3

   While potatoes cook, toss green beans on a baking sheet with a drizzle of cooking oil , half of the garlic powder , and season with salt and pepper. Roast on top rack until browned and tender, 12-15 minutes. Cover with aluminum foil to keep warm until ready to serve.

   green, cooking oil: 2 tsp, garlic powder: 2 tsp
4. 

   4

   Pat chicken cutlets dry with paper towels; place between two large pieces of plastic wrap and pound with a meat mallet until about ½ inch thick. Season all over with dried rosemary (half for 2 servings, all for 4), remaining garlic powder, salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat; cook chicken until browned and cooked through, ⏱️ 6 minutes per side. Turn off heat; transfer chicken to a plate and cover with foil to keep warm. Wipe out the pan and let cool slightly.

   chicken cutlets: 24 oz, dried rosemary: 1 tsp, garlic, cooking
5. 

   5

   Melt butter (2 for 4) in the same pan over medium-low heat. Add the diced onion and cook, stirring, until softened, 2-3 minutes. Sprinkle the onion with flour ; stir until coated. Whisk in ⏱️ ½ cup water (1 cup for 4) and beef stock concentrate . Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes. If gravy is too thick, stir in another splash of water.

   butter: 1 tbsp, onion, flour: 2 tbsp, beef stock concentrate: 2 unit
6. 

   6

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