HelloFresh
topBanner
Velvety Mushroom Prosciutto Chicken

Velvety Mushroom Prosciutto Chicken

with Scallion Mashed Potatoes & Roasted Broccoli

Gourmet
Read more

This, folks, is not your average chicken dinner. Our chefs added tons of restaurant-level flair by wrapping chicken breasts in salty, savory slices of prosciutto. Once seared, the prosciutto crisps to perfection while keeping the chicken nice and moist. For maximum dinnertime deliciousness, this edible present is draped in a velvety mushroom sauce. The best part? Everything—mashed potatoes and roasted broccoli included—comes together in under an hour! Now that’s a weeknight win.

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Button Mushrooms

2 unit

Scallions

8 ounce

Broccoli Florets

12 ounce

Yukon Gold Potatoes

12 ounce

Chicken Breasts

2 ounce

Prosciutto

1 unit

Mushroom Stock Concentrate

6 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat37 g
Saturated Fat17 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber8 g
Protein51 g
Cholesterol205 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Large Pan
Paper Towel
Baking Sheet
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Cut broccoli florets into bite-size pieces, if necessary. Dice potatoes into ½-inch pieces; place in a large 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, then drain and return potatoes to pot.

2

Meanwhile, pat chicken dry with paper towels. Lay two slices of prosciutto beside one another on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken. (TIP: You may have some prosciutto left over; use the rest as you like.) Heat a drizzle of oil in a large pan over medium-high heat. Add wrapped chicken; sear until browned, 2 minutes per side. Turn off heat; add to one side of a lightly oiled baking sheet (for 4 servings, spread out across entire sheet).

3

Toss broccoli on empty side of same sheet with a drizzle of oil and a large pinch of salt and pepper. (For 4 servings, toss broccoli on a second baking sheet; roast chicken on middle rack and broccoli on top rack.) Roast on top rack until chicken is cooked through and broccoli is browned and tender, 14-16 minutes. (TIP: If chicken is done before broccoli, remove from oven and continue roasting broccoli.) Set chicken aside to rest for a few minutes; slice crosswise.

4

Heat pot with potatoes over low heat. Mash with 1 TBSP butter and 2 packets sour cream (4 packets for 4 servings; you’ll use the rest later) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in scallion greens. Season generously with salt and pepper. Keep covered off heat until ready to serve.

5

Wash out pan used for chicken. Heat a drizzle of oil in same pan over mediumhigh heat. Add mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook until slightly thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and remaining sour cream. Season with salt and pepper.

6

Divide potatoes, chicken, and broccoli between plates. Spoon sauce over chicken and potatoes and serve.