Herbed Chicken Cutlets

🥘 Ingredients

• almonds
  1 tbsp
• brown sugar
  1 tbsp
• butter
  4 tbsp
• chicken cutlets
  20 oz
• chicken demi-glace
  1 unit
• flour
  2 tbsp
• green beans
  8 oz
• italian seasoning
  1 tsp
• scallions
  2 units
• shallot
  1 unit
• sweet potatoes
  20 oz
• vegetable oil
  1 tbsp
• water
  ¾ cup

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

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

   shallot: 1 unit, scallions: 2 units, sweet potatoes: 20 oz
2. 

   2

   Bring sweet potatoes to a boil and cook until easily pierced by a knife ⏱️ 15 minutes . Drain, then return the empty pot to low heat. Add butter and scallion whites. Once butter melts ⏱️ 2 minutes , return sweet potatoes to pot and mash with a potato masher or fork until smooth. Stir in brown sugar . Season with salt and pepper.

   butter: 4 tbsp, brown sugar: 1 tbsp
3. 

   3

   Meanwhile, toss green beans with vegetable oil on a baking sheet . Season with salt and pepper. Roast in oven ⏱️ 10 minutes . 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 ⏱️ 4 minutes .

   green beans: 8 oz, vegetable oil: 1 tbsp, almonds: 1 tbsp
4. 

   4

   Heat vegetable oil in a large pan over medium-high heat. Pat chicken cutlets dry with a paper towel. Season with salt, pepper, and italian seasoning . Add to pan and cook until browned and cooked through ⏱️ 4 minutes per side. Work in batches if needed to avoid crowding. Remove from pan and set aside to rest on a plate. Pour out and discard any excess oil.

   chicken cutlets: 20 oz, italian seasoning: 1 tsp
5. 

   5

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

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

   6

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