Herb-Crusted Chicken with Roasted Asparagus and Prosciutto-Topped Mashed Potatoes

This elegant yet approachable dish brings the flavors of a French bistro straight to your kitchen. Juicy chicken cutlets are seasoned with herbes de Provence, seared to golden perfection, then roasted alongside tender asparagus. The real star is the luscious pan sauce made with fig jam and chicken demi-glace, adding a sweet-savory finish.

On the side, velvety mashed potatoes get a luxurious upgrade with a crumble of crispy prosciutto and a sprinkle of fresh chives. It’s a complete meal that feels special enough for company but simple enough for a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and cover to keep warm.
2. While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer; cook until browned and crispy, 2-3 minutes per side. If prosciutto starts to brown too quickly, reduce heat to medium. Turn off heat; transfer prosciutto to a paper-towel-lined plate. Wipe out pan.
3. Trim and discard woody bottom ends from asparagus. Halve, peel and mince half the shallot (all for 4 servings). Finely chop chives.
4. Pat chicken dry with paper towels; season all over with half the herbes de Provence (all for 4 servings), salt and pepper. Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly. Toss asparagus on empty side of sheet with a drizzle of oil, salt and pepper. Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 12-14 minutes. Transfer chicken to a cutting board.
5. To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1-2 minutes. Reduce heat to low and whisk in ¼ cup water (½ cup for 4), jam and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1-2 minutes more.
6. Slice chicken crosswise. Divide chicken, asparagus and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to even thickness or adjust cooking time. Cutlets cook faster and more evenly.

What can I substitute for fig jam?

Any fruit jam like apricot or raspberry works or use a tablespoon of honey for sweetness.

Can I prepare this dish ahead of time?

The mashed potatoes and pan sauce can be made a day ahead. Reheat gently and cook the chicken and asparagus fresh for best results.