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The Blackened Sea

Blackened Cod with Cajun coconut cream sauce herb Farro sweet peas and onions
This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly herb and Dijon concoction—especially one that’s spooned across pan-seared chicken, roasted potatoes, and broccoli? No one, we say! At least not anyone we’ve met. So get ready for the creamiest, most show-stopping sauce celebration you have experienced yet.
¼ ounce Dill Potatoes 12 ounce Potatoes Chicken Cutlets 10 ounce Chicken Cutlets Broccoli Florets 8 ounce Broccoli Florets Sour Cream 1.5 tablespoon Sour Cream (ContainsMilk) Chicken Stock Concentrate 1 unit Chicken Stock Concentrate Dijon Mustard 2 teaspoon Dijon Mustard

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