Herbed Chicken with Roasted Asparagus
plus Prosciutto-Topped Mashed Potatoes, Pan Sauce & Chives
This French-inspired meal starts by searing herb-crusted chicken in a hot pan, which then roasts in the oven alongside seasoned asparagus. Over the top is a buttery shallot pan sauce swirled with fig jam for a hit of savory-sweetness. A luxe topping of crisped prosciutto levels up lusciously creamy mashed potatoes for a bistro-style meal to remember.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
2 ounce
Prosciutto
6 ounce
Asparagus
1 unit
Shallot
¼ ounce
Chives
10 ounce
Chicken Cutlets
1 tablespoon
Herbes de Provence
1.5 tablespoon
Sour Cream
(Contains Milk)
1 unit
Fig Jam
1 unit
Chicken Demi-Glace
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain. • Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)
• While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer; cook until browned and crispy, 2-3 minutes per side. TIP: If prosciutto starts to brown too quickly, reduce heat to medium. • Turn off heat; transfer prosciutto to a paper-towel-lined plate. Wipe out pan.
• Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot (all for 4 servings). Finely chop chives.
• Pat chicken* dry with paper towels; season all over with half the herbes de Provence (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly. • Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 10-12 minutes. Transfer chicken to a cutting board.
• To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. • Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1-2 minutes. • Reduce heat to low and whisk in 1⁄4 cup water (1⁄2 cup for 4), jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1-2 minutes more.
• Slice chicken crosswise. • Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.
Chicken is fully cooked when internal temperature reaches 165°.
