Lemon Chicken & Creamy Dill-Caper Sauce
with Prosciutto-Roasted Veggies
This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly dill and caper concoction, especially one that’s draped across pan-seared chicken, roasted potatoes and greens? No one, we say. At least, not anyone we’ve met. So get ready for the creamiest, most showstopping sauce celebration you have experienced yet.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
onion
1 bunch
baby broccoli
1 bag
green beans
1 packet
prosciutto
½
lemon
1 bag
dill
1 packet
capers
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk. )
1 packet
chicken breast
½ bottle
cream
(Contains Milk; )
3 clove
garlic
½ sachet
Italian Herbs
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Cut the red onion into wedges. Place the potato and onion on a lined oven tray. Drizzle with olive oil, toss to coat and roast for 20 minutes. While the potato and onion are roasting, trim the baby broccoli and green beans. Roughly chop the prosciutto. After 20 minutes of roast time, remove the tray from the oven, then add the baby broccoli, green beans, prosciutto and a drizzle of olive oil. Gently toss to combine and roast until tender, 5-10 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the garlic. Zest the lemon and cut into wedges. Roughly chop the dill and capers.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the lemon zest, a squeeze of lemon juice, the Italian herbs (see ingredients), 2/3 of the garlic and a drizzle of olive oil. Season with salt and pepper, then add the chicken and turn to coat.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: The chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium-high with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Add the longlife cream (see ingredients), capers, butter and 1/2 the dill. Stir to combine. Simmer until slightly thickened, 1-2 minutes.
Slice the lemon chicken. Divide the prosciuttoroasted veggies and chicken between plates. Spoon over the creamy dill-caper sauce. Garnish with the remaining dill. Serve with any remaining lemon wedges.