Herbed Chicken Cutlets

🥘 Ingredients

• Italian seasoning
  1 tsp
• almonds
  2 oz
• brown sugar
  2 tbsp
• butter
  4 tbsp
• chicken cutlets
  20 oz
• chicken demi-glace
  1 unit
• flour
  1 tbsp
• green beans
  12 oz
• paper towels
• pepper
• salt
• scallions
  2 unit
• shallot
  1
• sweet potatoes
  4 unit
• vegetable oil
  1 tbsp
• water
  ¾ cup

🍳 Cookware

• medium pot
• potato masher
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve, peel, and mince shallot until you have 2 tablespoons. Trim, then thinly slice scallions , keeping greens and whites separate. Peel sweet potatoes , then cut into 1-inch cubes and place in a medium pot with a pinch of salt and enough water to cover by 1 inch.

   shallot: 1, scallions: 2 unit, sweet potatoes: 4 unit, salt
2. 

   2

   Bring sweet potatoes to a boil and cook until easily pierced with a knife, ⏱️ 12-15 minutes . Drain, then return empty pot to low heat. Add 2 tablespoons butter and the scallion whites. Once butter melts, 1-2 minutes later, return sweet potatoes to pot and mash with potato masher until smooth. Add brown sugar (to taste). Season with salt and pepper .

   butter: 2 tbsp, brown sugar: 2 tbsp, salt, pepper
3. 

   3

   Meanwhile, toss green beans with a drizzle of vegetable oil on a baking sheet . Season with salt and pepper . Roast in oven ⏱️ 10 minutes , then remove from oven, sprinkle almonds over green beans, and toss to combine. Return sheet to oven and continue roasting until green beans are tender and almonds are toasted, ⏱️ 2-4 minutes more.

   green beans: 12 oz, vegetable oil: 1 tbsp, salt, pepper, almonds: 2 oz
4. 

   4

   Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken cutlets dry with paper towels . Season with salt , pepper , and 1 teaspoon Italian seasoning (we sent more). Add to pan and cook until browned and cooked through, ⏱️ 2-4 minutes per side. Remove chicken from the oven to rest on a plate. Pour out and discard any excess oil in the pan.

   chicken cutlets: 20 oz, paper towels, salt, pepper, Italian seasoning: 1 tsp
5. 

   5

   Add 2 tablespoons butter , flour , and the olive half of the minced shallot to the same pan over medium-high heat. Stir vigorously until butter melts and shallot softens, ⏱️ 1-2 minutes . Stir in chicken demi-glace and water , scraping up any browned bits from the bottom. Bring to a boil, then lower heat and let simmer until thickened, ⏱️ 2-4 minutes . Season with salt and pepper . Keep warm over low heat.

   butter: 2 tbsp, flour: 1 tbsp, chicken demi-glace: 1 unit, water: ¾ cup, salt, pepper
6. 

   6

   Stir any juices released by chicken into the sauce. Divide sweet potatoes and green beans between plates. Top with chicken. Drizzle sauce over chicken and sweet potatoes, then garnish with scallion greens.