Pan-Roasted Chicken & Shallot Sauce

• 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.