Chicken with Prosciutto-Wrapped Asparagus
plus Shallot Sauce & Garlic Mashed Potatoes
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
6 ounce
Asparagus
2 unit
Chicken Stock Concentrate
1 unit
Lemon
12 ounce
Chicken Cutlets
2 ounce
Prosciutto
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
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, 5-7 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 â…“ cup water (â…” 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.
