Herbed Chicken Cutlets with Sweet Potato Mash and Almond Green Beans

This comforting dinner brings together juicy chicken cutlets, creamy sweet potato mash and crisp-tender green beans with a delightful crunch from toasted almonds. The Italian herb seasoning on the chicken adds a fragrant, savory note, while a touch of brown sugar in the sweet potatoes provides a hint of sweetness that balances the dish beautifully.

A simple pan gravy made from the chicken drippings ties everything together, making each bite rich and satisfying. This meal is wholesome enough for a family dinner yet elegant enough for entertaining. Serve it up and watch it disappear!

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 unit Sweet PotatoesView 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 (220°C). Peel and finely chop the shallot until you have 2 tablespoons. Trim and thinly slice the scallions, separating white and green parts. Peel the sweet potatoes and cut into 1-inch cubes. Place in a medium pot, cover with water by 1 inch and add a pinch of salt. Bring to a boil and cook until fork-tender, 12-15 minutes. Drain and set aside.
2. Return the empty pot to low heat. Add 2 tablespoons butter and the scallion whites. Cook until butter melts and scallions soften, 1-2 minutes. Return the sweet potatoes to the pot and mash until smooth. Stir in brown sugar to taste, then season with salt and pepper. Cover to keep warm.
3. On a baking sheet, toss the green beans with a drizzle of oil, salt and pepper. Roast for 10 minutes. Remove from oven, sprinkle almonds over the green beans and toss to combine. Return to 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 skillet over medium-high heat. Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper and Italian seasoning. Cook until golden brown and cooked through, 2-4 minutes per side. Work in batches if needed. Transfer chicken to a plate and set aside. Discard excess oil from the pan.
5. Add the remaining 2 tablespoons butter, flour and chopped shallot to the same skillet over medium-high heat. Stir vigorously until the butter melts and the shallot softens, 1-2 minutes. Stir in the chicken demi-glace and ¾ 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. Stir any juices released from the resting chicken into the sauce. Divide the sweet potato mash and green beans among plates. Top with the chicken cutlets. Drizzle the sauce over the chicken and sweet potatoes, then garnish with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use frozen green beans?

Yes, you can use frozen green beans. Thaw them first and pat dry to remove excess moisture before roasting.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken broth mixed with 1 teaspoon of soy sauce or Worcestershire sauce as a substitute.

Can I make this dish ahead of time?

The sweet potato mash and green beans can be prepared a day ahead and reheated. Cook the chicken and sauce fresh for best results.