Velvety Mushroom Prosciutto Chicken

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  1 head
• butter
  2 tbsp
• button mushrooms
  8 oz
• chicken cutlets
  2 pieces
• mushroom stock concentrate
  2 packets
• olive oil
  2 tbsp
• potatoes
  1 lb
• prosciutto
  4 slices
• salt
  1 tsp
• scallions
  2 bunches
• sour cream
  1 container

🍳 Cookware

• large pot
• large pan
• baking sheet

1. 

   1

   Wash and dry all produce. Trim and thinly slice button 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 minutes to ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

   button mushrooms: 8 oz, scallions: 2 bunches, broccoli: 1 head, potatoes: 1 lb
2. 

   2

   Meanwhile, pat chicken cutlets 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. Heat a drizzle of olive oil in a large pan over medium-high heat. Add wrapped chicken; sear until browned ⏱️ 2 minutes per side. Turn off heat; add to one side of a lightly oiled baking sheet .

   chicken cutlets: 2 pieces, prosciutto: 4 slices, olive oil: 2 tbsp
3. 

   3

   Toss broccoli on empty side of same sheet with a drizzle of oil and a big pinch of salt and black pepper . Roast on top rack until chicken is cooked through and broccoli is browned and tender ⏱️ 14 minutes to ⏱️ 16 minutes . Set chicken aside to rest for a few minutes; slice crosswise.

   salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat pot with potatoes over low heat. Mash with 1 tbsp butter and 2 packets sour cream 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.

   butter: 2 tbsp, sour cream: 1 container
5. 

   5

   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 minutes to ⏱️ 4 minutes . Stir in mushroom stock concentrate and ¼ cup water. Cook until slightly thickened ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat. Stir in 1 tbsp butter and remaining sour cream. Season with salt and pepper.

   mushroom stock concentrate: 2 packets
6. 

   6

   Divide potatoes, chicken, and broccoli between plates. Spoon sauce over chicken and potatoes and serve.