Dill-Infusion: Pan-Seared Chicken with Roast Potatoes and Green Beans

Preheat oven to 450 degrees with racks adjusted to top and middle positions. Wash and dry all produce.

Toss diced potatoes on a baking sheet along with vegetable oil, salt and pepper. Roast on the top rack for 20-25 minutes until slightly browned. Repeat similar process with green beans on a new sheet, roasting them on the middle rack for 10-12 minutes.

Meanwhile, pat dry the chicken cutlets and season them with salt and pepper. Heat oil in a pan over medium-high heat and cook chicken until it is browned on both sides. Remove from the heat and let it rest on a board.

In the used pan, combine stock concentrate with 1/4 cup of water and simmer it for 1-2 minutes. Reduce the heat to low and whisk in sour cream, half of the chopped dill and mustard. Turn off the heat, add the butter and any resting juices from the chicken, season with salt and pepper.

Slice the rested chicken crosswise. Divide the chicken, roasted potatoes and green beans between plates. Drizzle the dill mustard sauce over the dish and garnish with remaining chopped dill.