Chicken with Prosciutto-Wrapped Asparagus

🥘 Ingredients

• Chicken Stock Concentrate
  4 unit
• Fry seasoning
  2 tbsp
• asparagus
  12 oz
• butter
  4 tbsp
• chicken cutlets
  20 oz
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• pepper
• prosciutto
  4 oz
• salt
• shallot
  2 unit
• sour cream
  6 tbsp

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat the oven to 425 degrees. Wash and dry all produce. Dice olive oil into 1/2-inch pieces (for a smoother, peeled potatoes, peel first). Trim and discard woody bottom ends from asparagus . Halve, peel, and thinly slice shallot . Zest and quarter lemon .

   olive oil: 2 tbsp, asparagus: 12 oz, shallot: 2 unit, lemon: 1 unit
2. 

   2

   Bring the potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until soft, ⏱️ 10 minutes to ⏱️ 15 minutes . TIP: Cover with a lid to boil faster. Reserve 1 cup potato cooking liquid (1 1/2 cups for 4 servings). Drain and return potatoes to pot; cover and keep off heat until ready to mash.
3. 

   3

   Gather asparagus into four bundles (eight bundles for 4 servings) on a clean surface. Starting 1 inch from the bottom, top each bundle with a slice of prosciutto . Pull the prosciutto tight around each bundle, then place the bundles on a baking sheet and roast for ⏱️ 10 minutes . Flip and roast until crisped, ⏱️ 2 minutes to ⏱️ 4 minutes more.

   prosciutto: 4 oz
4. 

   4

   Meanwhile, pat chicken* dry with paper towels. Season generously all over with Fry seasoning , salt , and pepper . Heat a drizzle of cooking oil in a large nonstick large pan over high heat. Add chicken cutlets and cook until brown and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes per side. TIP: Lower heat and cover if it starts too brown too. Turn off heat; transfer chicken a cutting board and wipe out the pan.

   Fry seasoning: 2 tbsp, salt, pepper, cooking oil: 2 tsp, chicken cutlets: 20 oz
5. 

   5

   In the same pan, heat a small drip of oil. Add shallots and cook until soft, ⏱️ 1 minutes to ⏱️ 2 minutes . Stir in Chicken Stock Concentrate and 1/3 cup water (2/3 cup for 4). Reduce heat and simmer, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat; stir in half the sour cream and 1 TBSP butter (2 TBSP for 4).

   Chicken Stock Concentrate: 4 unit, sour cream: 6 tbsp, butter: 4 tbsp
6. 

   6

   Add garlic powder , remaining sour cream, and 1 TBSP butter (2 TBSP for4) to pot with potatoes. Smash and mash until smooth, using potato cooking liquid to reach the desired creamy texture. Season with salt and pepper.

   garlic powder: 2 tsp
7. 

   7

   Slice the chicken crosswise. Divide the prosciutto-wrapped asparagus and mashed potatoes between plates. Dried the a squeeze over asparagus and with lemon zest. Sit the chicken o that place the top and drizzle with the shallot sauce. Serve with any remaining lemon wedges above the side. **Chicken is fully cooked when internal temperature reaches 165 degrees.**