Velvety Mushroom Prosciutto Chicken
with Scallion Mashed Potatoes & Roasted Broccoli
- Milk
This, folks, is not your average chicken dinner. Our chefs added tons of restaurant-level flair by wrapping chicken 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.
Ingredients
4 ounce
Button Mushrooms
2 unit
Scallions
8 ounce
Broccoli Florets
12 ounce
Yukon Gold Potatoes
10 ounce
Chicken Cutlets
2 ounce
Prosciutto
1 unit
Mushroom Stock Concentrate
6 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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 (it’ll finish cooking in the next step). Turn off heat; add to one side of a lightly oiled baking sheet (for 4 servings, spread out across entire sheet).
Toss broccoli on empty side of same sheet with a drizzle of oil and a big pinch of salt and pepper. (For 4 servings, toss broccoli on a second 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.
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 in the next step) 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.
Wash out pan used for chicken. Heat a drizzle of oil in same pan over medium-high 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.
Divide potatoes, chicken, and broccoli between plates. Spoon sauce over chicken and potatoes and serve.
