with Truffled Chive Mashed Potatoes & Lemony Broccoli
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 crispy, flavorful slices of dry-cured ham. And no restaurant-worthy dish would be complete without the sides: This one has truffle chive mashed potatoes and lemony broccoli. No pressure, but it might be about time to learn the art of napkin folding…
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Not included in your delivery
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. • Meanwhile, cut broccoli into bite-size pieces. Zest and halve lemon.
• Pat chicken* dry with paper towels; season all over with salt and pepper. • Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.
• Heat a drizzle of oil in a large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side (it’ll finish cooking in the next step). • Transfer to one side of a baking sheet. (For 4 servings, arrange chicken across entire sheet.) Reserve pan.
• Toss broccoli on opposite side of sheet from chicken with a large drizzle of oil, salt, and pepper. (For 4 servings, toss broccoli on a second sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until chicken is cooked through and broccoli is browned and tender, 15-18 minutes. • Remove sheet from oven. Carefully toss broccoli with lemon zest.
• While chicken and broccoli roast, finely chop chives. • To pot with drained potatoes, add sour cream, half the chives, 2 TBSP butter (3 TBSP for 4 servings), and as much truffle zest as you like. • Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• Heat pan used for chicken over medium-high heat. Add stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and lemon juice to taste. Cook until thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. • Once cool enough to handle, slice chicken crosswise. Divide chicken, potatoes, and broccoli between plates. Top chicken with sauce and remaining chives. Serve.
Chicken is fully cooked when internal temperature reaches 165º.