
Break out the cloth napkins and the nice plates, because prosciutto-wrapped-anything on a menu calls for setting the table. Tonight, our chef’s gourmet-ified chicken by wrapping it with the crispy, flavorful slices of the dry-cured ham. And no restaurant-worthy dish would be complete without the sides: This one has truffled chive mashed potatoes and lemony green beans. No pressure, but it might be about time to learn the art of napkin folding…
12 ounce
Potatoes
2 g
Truffle Seasoning
2 tablespoon
Sour Cream
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
1 unit
Lemon
¼ ounce
Chives
2 ounce
Prosciutto
12 ounce
Chicken Cutlets
1 tablespoon (tbsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper