Chicken with Prosciutto-Wrapped Asparagus
plus Shallot Sauce & Garlic Mashed Potatoes
- Milk
Winner-winner sure-fire chicken dinner—this meal’s got comfy and cozy vibes to spare! Chicken cutlets are seared to a deep brown with a savory seasoning blend, then smothered in a rich, creamy shallot pan sauce (with plenty of sauce left to give some love to the fluffy, garlicky mashed potatoes). Roasted prosciutto-wrapped asparagus bundles sprinkled with lemon zest add a luxurious touch to your table.
Ingredients
12 ounce
Potatoes
6 ounce
Asparagus
1 unit
Shallot
1 unit
Lemon
2 ounce
Prosciutto
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
2 unit
Chicken Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces (for smoother mashed potatoes, peel first). Trim and discard woody bottom ends from asparagus. Halve, peel, and thinly slice shallot. Zest and quarter lemon.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. TIP: Cover with a lid to bring to a boil more quickly. • Reserve 1 cup potato cooking liquid (1½ cups for 4 servings); drain and return potatoes to pot. Keep covered off heat until ready to mash.
• Gather asparagus into four even bundles (eight bundles for 4 servings) on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle of asparagus in a slice of prosciutto, so that the prosciutto covers as much length as possible. TIP: Tug the prosciutto a little as you wrap to keep it tight around the asparagus. • Place wrapped asparagus on a baking sheet; roast on top rack for 10 minutes, then flip and roast until crispy all over, 2-4 minutes more.
• Meanwhile, pat chicken* dry with paper towels; season generously all over with Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat and cover if chicken begins to brown too quickly. • Turn off heat; transfer chicken to a cutting board. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add shallot; cook until softened and fragrant, 1-2 minutes. Stir in stock concentrates and 1/3 cup water (2/3 cup for 4 servings). Bring to a simmer, then reduce heat to low. Cook until reduced by half, 2-3 minutes. • Turn off heat; stir in half the sour cream and 1 TBSP butter (2 TBSP for 4).
• To pot with drained potatoes, add garlic powder, remaining sour cream, and 1 TBSP butter (2 TBSP for 4 servings). • Mash over medium-low heat until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season generously with salt and pepper.
• Slice chicken crosswise. • Divide prosciutto-wrapped asparagus and mashed potatoes between plates. Sprinkle lemon zest and a squeeze of lemon juice over asparagus. Place chicken atop potatoes and drizzle with creamy shallot sauce. Serve with any remaining lemon wedges.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the shallot sauce, calling it "fantastic" and "perfect with the chicken." Some found the chicken bland; consider extra seasoning.
- Ease of prep: Generally easy to cook, though a few noted it was time-consuming with many steps. Having a helper can make preparation smoother.
- Suggestions: Try adding olive oil, salt, and pepper to asparagus for extra flavor. Allow more time for sauce to thicken than stated.
- Prosciutto-wrapped asparagus: A hit with most! Crispy and delicious, though some found it overly salty. Consider using half a slice per bundle.
- Mashed potatoes: Mixed reviews; some loved them, others suggested adding milk or cream for improved texture and flavor.
Reviews from our home cooks
Nice recipe! The prosciutto was very salty, so we had to adapt for our low-salt diet family member. We used half a slice of prosciutto on each of their asparagus bundles and it was plenty! Meanwhile, the asparagus we got wasn't great, half of the spears were broken and there wasn't much of it. Normally broken spears wouldn't be much of a problem, but it was very hard to make wrapped bundles out of the broken pieces.
Easy to follow instructions, large recipe cards. The food is always fresh, clean, well proportioned for each person, no left overs. Enjoy the variety of herbs and spices that enhance the flavor of food.
I absolutely loved this - even if I did have to make my own mashed potatoes ha ha. The prosciutto-wrapped asparagus was fun and easy, and I really liked the sauce for the chicken! Please keep this in your rotation!
It was a fairly easy recipe to make. The shallot sauce was perfect with the chicken. Anything wrapped in prosciutto is awesome.
Prosciutto wrap on the asparagus was a much bigger hit with the family than I expected. Good idea! It's a little extra work, but the bundles cooked up nicely firm instead of very wilted individual stalks. Worth it!
Prosciutto wrapped asparagus was good. Rest of meal was very bland and boring. Chicken not trimmed well, not good quality, needs to be improved. Shallot sauce was very thin and watery, did not thicken up at all.
Delicious meal. I made a small adjustment and added some olive oil, salt, and pepper to the asparagus for flavor. Also, the sauce needed longer to thicken that stated in the instructions. With these small adjustments, the meal was delicious!
I would definitely get it again. I just wouldn't roast the asparagus on top rack. I would bake them in the middle. Otherwise, it was very good
Shocked how good the asparagus tasted without seasoning! So good with the sauce!
Food was delicious. Best to make this meal when you have a helper.
