Italian Herb Chicken Cutlets with Sweet Potato Mash and Almond Green Beans

This comforting dinner brings together tender chicken cutlets seasoned with Italian herbs, velvety sweet potato mash with a hint of brown sugar and crisp-tender green beans topped with toasted almonds. A quick pan gravy ties everything together for a meal that feels special yet is simple enough for a weeknight.

The sweet potatoes are boiled until soft, then mashed with butter and scallion whites for a savory-sweet base. Meanwhile, the green beans roast in the oven, getting a crunchy almond topping in the last few minutes. The chicken cooks quickly in a hot pan and the same pan is used to make a rich gravy from shallot, flour and chicken demi-glace. It’s a balanced, flavorful plate that the whole family will enjoy.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Halve and peel the shallot, then mince until you have 2 tablespoons. Trim and thinly slice the scallions, keeping white and green parts separate. Peel the sweet potatoes and cut into 1-inch cubes. Place cubes in a medium pot, add a pinch of salt and cover with water by 1 inch.
2. Bring the 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 the scallion whites. Once the butter melts, 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 and keep warm.
3. Meanwhile, toss the green beans with a drizzle of oil on a baking sheet and season with 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 pan over medium-high heat. Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper and 1 teaspoon Italian seasoning. Add to the pan and cook until browned and cooked through, 2-4 minutes per side (work in batches if needed). Transfer chicken to a plate and set aside. Pour off and discard any excess oil from the pan.
5. Add the remaining 2 tablespoons butter, flour and minced shallot to the same pan over medium-high heat. Stir vigorously until the butter melts and 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 let simmer until thickened, 2-4 minutes. Season with salt and pepper. Keep warm over low heat.
6. Stir any juices released by the resting chicken into the sauce. Divide the sweet potato mash and green beans among plates. Top with chicken cutlets, drizzle the sauce over the chicken and mash and garnish with scallion greens.

Recipe Tips

FAQ

Can I use frozen green beans?

Yes, but thaw and pat them dry first and reduce the initial roasting time by about 5 minutes since they’ll cook faster.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken broth plus 1 teaspoon of soy sauce or Worcestershire sauce for a similar savory depth.

Can I make the sweet potato mash ahead?

Absolutely! Mash the sweet potatoes up to 2 days in advance and reheat gently on the stovetop or microwave, adding a splash of milk or water if needed.