Prosciutto-Wrapped Chicken with Truffled Mashed Potatoes and Lemony Green Beans

This dish brings restaurant-level elegance to your home kitchen. Juicy chicken breasts are wrapped in salty prosciutto, seared until crispy and finished with a bright lemony pan sauce. The sides are equally impressive: creamy mashed potatoes swirled with chives and truffle seasoning and roasted green beans tossed with lemon zest and a hint of chili flakes.

Perfect for a special weeknight dinner or entertaining guests, this recipe is surprisingly simple to prepare. The combination of savory prosciutto, earthy truffle and fresh lemon creates a balanced, flavorful meal that looks as good as it tastes.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil. Wash and dice the potatoes into 1-inch cubes. Add potatoes to boiling water and cook until tender, about 15-20 minutes. Drain and return to pot.
2. While potatoes cook, wash and trim the green beans. Zest the lemon, then cut it in half. Mince the chives. Pat chicken cutlets dry with paper towels and season with salt and pepper. Wrap each cutlet with 1 ounce of prosciutto, covering the surface.
3. Heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil. Sear the prosciutto-wrapped chicken for 2-3 minutes per side, until golden brown. Transfer the skillet to the oven and roast until chicken reaches an internal temperature of 165°F, about 5-7 minutes. Remove chicken from skillet and let rest.
4. While chicken roasts, place the green beans on a baking sheet, drizzle with oil and season with salt and pepper. Roast in the oven for 10-12 minutes, until tender and slightly charred. Toss with lemon zest and chili flakes.
5. For the mashed potatoes, add sour cream, truffle seasoning and half the chives to the drained potatoes. Mash until creamy. Season with salt and pepper to taste.
6. For the pan sauce, place the same skillet over medium heat. Add the chicken stock concentrate and 1/4 cup water, scraping up any browned bits. Squeeze in the juice of half the lemon. Simmer for 1-2 minutes until slightly thickened. Remove from heat.
7. Slice the chicken. Serve with mashed potatoes and green beans. Drizzle the pan sauce over the chicken and garnish with remaining chives.
8. Enjoy your gourmet meal!

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness (about 1/2 inch) for even cooking. Adjust cooking time accordingly.

Can I make this dish ahead of time?

The mashed potatoes can be made a day ahead and reheated. The chicken and green beans are best served fresh, but leftovers can be stored in the fridge for up to 2 days.

What can I substitute for sour cream in the mashed potatoes?

You can use Greek yogurt or crème fraîche for a similar tangy creaminess.