Herbed Chicken Cutlets with Sweet Potato Mash and Almond Green Beans

This comforting dinner brings together tender chicken cutlets seasoned with Italian herbs, creamy sweet potato mash with a hint of brown sugar and crisp-tender green beans topped with toasted almonds. It’s a balanced meal that feels both wholesome and special.

The pan gravy, made with chicken demi-glace and a touch of butter, ties everything together beautifully. Perfect for a weeknight dinner that’s sure to impress.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel sweet potatoes and cut into 1-inch cubes. Halve and peel the shallot, then mince until you have 2 tablespoons. Trim and thinly slice scallions, keeping greens and whites separate. Place sweet potatoes in a medium pot with a pinch of salt and enough water to cover by 1 inch.
2. Bring sweet potatoes to a boil and cook until easily pierced with a knife, 12-15 minutes. Drain and return the empty pot to low heat. Add 2 tablespoons butter and scallion whites. Once butter has melted, 1-2 minutes, return sweet potatoes to the pot and mash until smooth. Stir in brown sugar to taste. Season with salt and pepper.
3. While sweet potatoes cook, toss green beans with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast for 10 minutes, then remove the sheet from the oven, sprinkle almonds over the green beans and toss to combine. Return to the oven and roast until green beans are tender and almonds are toasted, 2-4 minutes more.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with paper towels. Season with salt, pepper and 1 teaspoon Italian seasoning. Add chicken to the pan and cook until browned and cooked through, 2-4 minutes per side. Work in batches if needed. Remove chicken from pan and set aside on a plate. Pour out and discard excess oil from the pan.
5. Add 2 tablespoons butter, flour and minced shallot to the same pan over medium-high heat. Cook, stirring vigorously, until butter melts and shallot softens slightly, 1-2 minutes. Stir in demi-glace and 3/4 cup water, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat and simmer until thickened, 2-4 minutes. Season with salt and pepper. Keep warm over low heat.
6. Add any juices from the chicken plate to the sauce. Divide sweet potato mash and green beans among plates. Top with chicken cutlets. Drizzle sauce over chicken and sweet potatoes, then garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for even cooking.

Can I substitute the almonds?

Absolutely. You can use other nuts like pecans or walnuts or even seeds like sunflower seeds for a nut-free option.

How do I store leftovers?

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