Prosciutto-Wrapped Chicken with Velvety Mushroom Sauce and Scallion Mashed Potatoes

This dish brings restaurant flair to your home kitchen. Tender chicken breasts are wrapped in salty prosciutto, then seared until the prosciutto crisps perfectly while keeping the chicken moist. A velvety mushroom sauce drapes over the top, adding rich, earthy flavor.

On the side, creamy mashed potatoes get a fresh twist with sliced scallions and roasted broccoli adds a healthy crunch. Best of all, this impressive meal comes together in under an hour-perfect for a special weeknight dinner.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView 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. Bring a pot of salted water to a boil. Dice potatoes into 1-inch cubes. Boil until tender, about 15 minutes. Drain and return to pot.
2. While potatoes cook, trim broccoli into florets. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until tender and lightly browned, about 15-20 minutes.
3. Slice mushrooms. Thinly slice scallions, separating white and green parts. In a small bowl, mix mushroom stock concentrate with 1/4 cup water.
4. Season chicken cutlets with salt and pepper. Wrap each cutlet with prosciutto slices, covering the surface. Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear chicken until prosciutto is crispy and golden, about 2-3 minutes per side. Transfer skillet to oven and cook until chicken reaches 165°F, about 5-7 minutes. Remove chicken and let rest.
5. In the same skillet over medium heat, add a little oil if needed. Sauté mushrooms until golden, about 4 minutes. Add scallion whites and cook 1 minute. Pour in mushroom stock mixture and simmer until slightly thickened, about 2 minutes. Stir in sour cream until smooth. Season with salt and pepper.
6. Mash the boiled potatoes with sour cream and remaining scallion greens. Season with salt and pepper to taste.
7. Slice chicken and serve over mashed potatoes with roasted broccoli. Spoon mushroom sauce over chicken.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking.

Can I substitute the sour cream?

Greek yogurt or heavy cream can be used, but the sauce will be slightly different.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.