Herb-Crusted Chicken with Sweet Potato Mash and Almond Green Beans

This classic comfort dish gets a sophisticated twist with Italian herb-seasoned chicken cutlets, creamy sweet potato mash sweetened with a touch of brown sugar and crisp-tender green beans topped with toasted almonds. A simple pan gravy brings everything together for a satisfying meal that feels both wholesome and elegant.

Perfect for a weeknight dinner or a special occasion, this recipe is easy to follow and packed with flavor. The sweet potatoes add a natural sweetness that balances the savory chicken and nutty green beans, while the gravy ties it all together beautifully.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 to get 2 tablespoons. Trim scallions and thinly slice, keeping whites and greens separate.
2. Place sweet potatoes in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced with a knife, 12-15 minutes. Drain and set aside.
3. Return the empty pot to low heat. Add 2 tablespoons butter and scallion whites. Cook until butter melts, about 1-2 minutes. Return sweet potatoes to pot and mash until smooth. Stir in brown sugar to taste. Season with salt and pepper.
4. Meanwhile, toss green beans with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast for 10 minutes. Remove sheet from oven, sprinkle almonds over green beans and toss to combine. Return to oven and roast until green beans are tender and almonds are toasted, 2-4 minutes more.
5. 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 pan and cook until browned and cooked through, 2-4 minutes per side (work in batches if needed). Remove chicken to a plate and set aside. Discard excess oil from pan.
6. 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, 1-2 minutes. Stir in demi-glace and 1 cup water, scraping up browned bits from 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.
7. Add any juices from the chicken plate to the sauce. Divide sweet potatoes and green beans among plates. Top with chicken. Drizzle sauce over chicken and sweet potatoes. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness (about 1/2 inch) for even cooking and adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based butter or oil and use a dairy-free milk alternative in the mash if desired. The gravy can be made with oil and a dairy-free butter substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of water or broth to the gravy if needed.