Buttermilk Ranch Chicken

Ingredients

• ⅞ oz Butter
• 12 oz Carrot
• 7 oz Green Beans
• 2 Boneless Skinless Chicken Breasts
• ½ Tbsp. Powdered Ranch Seasoning
• 4 fl. oz. Heavy Whipping Cream
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: “Fork tender” doesn’t mean you have to test with a fork. Tongs work just as well to test carrots; if the tongs crush the carrots easily, the carrots are ready. While ranch dressing is very popular in the United States, it is virtually unknown in many other parts of the world. Snack foods outside the U.S. that do use the seasoning sometimes refer to it as “American”

2. 2

   Prepare the Ingredients: Peel, trim, and cut carrot into ½” pieces. Trim ends off green beans. Rinse chicken breasts, pat dry, and season both sides with half the ranch seasoning (reserve remaining for sauce).

3. 3

   Roast the Green Beans: with 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender and slightly caramelized, 8-10 minutes. While green beans roast, make sauce.

4. 4

   Heat 1 tsp. olive oil a medium non-stick pan over: medium heat. Add chicken to hot pan and cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Transfer to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.

5. 5

   Make the Creamy Ranch Sauce: Return pan used to cook chicken to medium heat.

6. 6

   Add cream and remaining ranch seasoning to hot: pan. Bring to a simmer and cook until thick enough to coat the back of a spoon, 3-4 minutes.

7. 7

   Make the Carrots: Add carrot to boiling water and cook until very fork tender, 10-12 minutes. Drain in colander and return to pot. Add butter and mash with a potato masher or a fork until smooth. Season with ½ tsp. salt and a pinch of pepper. While carrots cook, roast green

8. 8

   Plate the Dish: Place a serving of mashed carrots on a plate along with green beans. Serve chicken in front with creamy ranch sauce. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Half is sprinkled onto chicken and remaining the recipe before you start–we promise it will be time • Set butter on counter to soften • Bring a small pot of lightly salted water to a boil • Place a colander in the sink