This week I went back to Hello Fresh, as I didn’t like the offerings of any of the services I hadn’t yet tried – and I was given a good deal ($20 off each of 4 boxes) for re-activating my account. I got just two meals (which frankly, works better for us, as I’m always rushing to cook all kits before they go bad) and tonight I made the first one for my daughter and I. It was pretty good.
This meal of Creamy Dill Chicken with Roasted Potatoes and Green Beans was extremely simple: you cut and bake some potatoes, baked some green beans, sauteed some chicken and then made a quick sour cream-mustard-dill sauce. Still, it was a tasty and satisfying meal and I very much enjoyed the sauce (recipe below). My daughter didn’t have any sauce, but she liked the other elements.
There were some problems, however. The main one is that there wasn’t enough sauce. What they sent was barely enough for one serving (so it was fortunate my daughter didn’t want to try it). They need to double the ingredients for it. Secondly, the chicken breasts were too thin and they cooked in less than the 4-6 minutes per side that they recommended. Also, the portion size was a bit on the small size (or I was particularly hungry).
This is a very easy meal to put together on your own, however. I think I will add dill to the herbs I grow on my window to be able to easily make it again.
After the discount, I paid $14 for this kit or $7 per serving (regular price would have been $20/kit or $10/serving).
Update: it’s spring and this kit now comes with asparagus instead of green beans. I ordered it again – forgetting I’d already had it – and served it to my husband this time. He loved the dill sauce. Once again, there wasn’t enough of it.
Creamy Dill Chicken
- 2 boneless, skinless chicken breasts (12 oz)
- salt & pepper to taste
- 1 Tbsp olive oil
- 2 Tbsp sour cream
- 2 tsp chicken stock concentrate
- 1 tsp fresh chopped dill
- 1 tsp mustard
- 2 Tbsp water
Pat dry chicken breasts and season with salt & pepper. Heat oil in a saute pan over medium heat. Add chicken breaths and cook until cooked through and golden, 3-6 minutes per side. Turn off heat, remove chicken and keep warm.
Add the sour cream, chicken stock concentrate, dill, mustard and water to the saute pan and mix well, scraping up the brown bits on the pan. Serve chicken with sauce.