Herbed Chicken Cutlets
with Sweet Potato Mash and Almond Green Beans
At its heart, this is a simple, classic dish: mashed sweet potatoes, green beans, chicken, and gravy—you can’t get much more timeless than that. But we’ve dressed it up in a way that has both grown-up sophistication and kid-friendly wholesomeness. The meat is seasoned with Italian herbs and the veg is sprinkled with toasty slices of almond. Plus there’s a dash of brown sugar in the potatoes to give them plenty of pizzazz.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Sweet Potatoes
1 unit
Shallot
2 unit
Scallions
2 tablespoon
Brown Sugar
12 ounce
Green Beans
2 ounce
Almonds
(Contains Tree Nuts)
20 ounce
Chicken Cutlets
1 teaspoon
Italian Seasoning
1 tablespoon
Flour
(Contains Wheat)
1 unit
Chicken Demi-Glace
(Contains Milk)
Not included in your delivery
4 tablespoon
Butter
(Contains Milk)
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then cut into 1-inch cubes. Halve and peel shallot, then mince until you have 2 TBSP. Trim, then thinly slice scallions, keeping greens and whites separate. Place sweet potatoes in a medium pot with a pinch of salt and enough water to cover by 1 inch.
Bring sweet potatoes to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain, then return empty pot to low heat. Add 2 TBSP butter and scallion whites. Once butter has melted, 1-2 minutes later, return sweet potatoes to pot and mash with a potato masher or fork until smooth. Add brown sugar (to taste). Season with salt and pepper.
While sweet potatoes cook, toss green beans with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven 10 minutes, then remove sheet from oven, sprinkle almonds over green beans, and toss to combine. Return green beans to oven and continue roasting until tender and almonds are toasted, 2-4 minutes more.
Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Season with salt, pepper, and 1 tsp Italian seasoning (we sent more). Add to pan and cook until browned and cooked through, 2-4 minutes per side. (TIP: Work in batches if you can’t easily fit the chicken in the pan.) Remove from pan and set aside to rest on a plate. Pour out and discard any excess oil in pan.
Add 2 TBSP butter, flour, and minced shallot to same pan over medium-high heat. Cook, stirring vigorously, until butter melts and shallot is slightly softened, 1-2 minutes. Stir in demi-glace and 3/4 cup water, scraping up any browned bits from bottom. Bring to a boil, then lower heat and let simmer until thick and saucy, 2-4 minutes. Season with salt and pepper. Reduce heat to low to keep warm.
Add any juices from plate with chicken to sauce. Divide sweet potatoes and green beans between plates for serving. Top with chicken. Drizzle sauce over chicken and sweet potatoes, then garnish with scallion greens.
