Prosciutto-Wrapped Chicken

🥘 Ingredients

• butter
  3 tbsp
• chicken breast
  2 pieces
• chicken stock concentrate
  1 unit
• chili flakes
  ¼ tsp
• chives
  3 tbsp
• green beans
  12 oz
• lemon
  2 pieces
• olive oil
  2 tbsp
• prosciutto
  4 oz
• sour cream
  3 tbsp
• truffle zest
  1 tbsp
• water
  ¼ cup
• yukon gold potatoes
  1 lb

🍳 Cookware

• medium pot
• large pan
• baking sheet

1. 

   1

   Wash and dry all produce. Dice yukon gold potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Boil until tender ⏱️ 20 minutes . Reserve ¼ cup potato cooking liquid, then drain and return potatoes to pot. Meanwhile, zest and halve lemon .

   yukon gold potatoes: 1 lb, lemon: 2 pieces
2. 

   2

   Pat chicken breast dry with paper towels; season all over with salt and pepper. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around 1 chicken breast. Repeat with remaining prosciutto and chicken.

   chicken breast: 2 pieces, prosciutto: 4 oz
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear until browned and crispy ⏱️ 3 minutes per side. Transfer to one side of a baking sheet . Roast on top rack for ⏱️ 5 minutes .

   olive oil: 2 tbsp
4. 

   4

   Once chicken has roasted for ⏱️ 5 minutes , remove baking sheet from oven. Toss green beans with a large drizzle of olive oil, lemon zest, salt, and a pinch of chili flakes on empty side of sheet. Roast until chicken is cooked through and green beans are tender ⏱️ 12 minutes . Once cool enough to handle, slice chicken crosswise.

   green beans: 12 oz, chili flakes: ¼ tsp
5. 

   5

   Meanwhile, finely chop chives . To pot with drained potatoes, add sour cream , half the chives, 2 TBSP butter , and as much truffle zest as you like. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth. Season with salt and pepper.

   chives: 3 tbsp, sour cream: 3 tbsp, butter: 3 tbsp, truffle zest: 1 tbsp
6. 

   6

   Heat pan used for chicken over medium-high heat. Add ¼ cup water , chicken stock concentrate , and lemon juice to taste. Cook until thickened ⏱️ 2 minutes . Turn off heat; stir in 1 TBSP butter, salt, and pepper. Divide chicken, potatoes, and green beans between plates. Top chicken with sauce and remaining chives. Sprinkle green beans with more chili flakes, if desired.

   water: ¼ cup, chicken stock concentrate: 1 unit