Chicken with Prosciutto-Wrapped Asparagus

🥘 Ingredients

• asparagus
  1 lb
• butter
  2 tbsp
• chicken cutlets
  1 lb
• chicken stock concentrate
  2 unit
• cooking oil
  2 tbsp
• fry seasoning
  2 tbsp
• garlic powder
  ½ tsp
• lemon
  1 unit
• potatoes
  1.5 lbs
• prosciutto
  4 slices
• shallot
  1 unit
• sour cream
  ½ cup

🍳 Cookware

• medium pot
• baking sheet
• large skillet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus . Halve, peel, and thinly slice shallot . Zest and quarter lemon .

   potatoes: 1.5 lbs, asparagus: 1 lb, shallot: 1 unit, lemon: 1 unit
2. 

   2

   Place potatoes 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 cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. 

   3

   Gather asparagus into four even bundles on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle in a slice of prosciutto , covering as much length as possible. Place wrapped asparagus on a baking sheet ; roast on top rack ⏱️ 10 minutes , then flip and roast until crispy all over ⏱️ 2-4 minutes more.

   prosciutto: 4 slices
4. 

   4

   Pat chicken cutlets dry with paper towels; season generously all over with fry seasoning , salt, and pepper. Heat a drizzle of cooking oil in a large skillet over medium-high heat. Add chicken; cook until browned and cooked through ⏱️ 4-6 minutes per side. Turn off heat; transfer chicken to a cutting board. Wipe out pan.

   chicken cutlets: 1 lb, fry seasoning: 2 tbsp, cooking oil: 2 tbsp
5. 

   5

   Heat a drizzle of oil in same pan over medium heat. Add shallot; cook until softened and fragrant ⏱️ 1-2 minutes . Stir in chicken stock concentrate and 1/3 cup water. Bring to a simmer, then reduce heat to low. Cook until reduced by half ⏱️ 2-3 minutes . Turn off heat; stir in half the sour cream and 1 tbsp butter .

   chicken stock concentrate: 2 unit, sour cream: ½ cup, butter: 2 tbsp
6. 

   6

   To pot with drained potatoes, add garlic powder , remaining sour cream, and 1 tbsp butter. Mash over medium-low heat until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season generously with salt and pepper.

   garlic powder: ½ tsp
7. 

   7

   Slice chicken crosswise. Divide prosciutto-wrapped asparagus and mashed potatoes between plates. Sprinkle lemon zest and a squeeze of lemon juice over asparagus. Place chicken atop potatoes and drizzle with creamy shallot sauce. Serve with any remaining lemon wedges.