Prosciutto-Wrapped Chicken

• 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 olive oil in a large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side. • Transfer to one side of a baking sheet. Roast on top rack for 5 minutes (you’ll add the green beans then). (For 4 servings, spread chicken out across entire sheet; roast on top rack until cooked through, 15-17 minutes.)

• Once chicken has roasted 5 minutes, remove sheet from oven. • Carefully toss green beans on empty side with a large drizzle of olive oil, lemon zest, and salt. (For 4 servings, leave chicken roasting and toss green beans on a second sheet; roast on middle rack.) • Return to top rack until chicken is cooked through and green beans are tender, 10-12 minutes. TIP: If chicken is done first, remove from sheet and continue roasting beans. • Once cool enough to handle, slice chicken crosswise.

• Meanwhile, 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 seasoning as you like. • Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.