Prosciutto-Wrapped Chicken with Truffled Mashed Potatoes and Lemony Broccoli

Break out the cloth napkins and your nicest plates, because this prosciutto-wrapped chicken deserves a proper setting. The salty, crispy prosciutto perfectly complements tender chicken, while the truffled chive mashed potatoes add an earthy, luxurious touch. Bright lemony broccoli rounds out the plate, making this a complete restaurant-worthy meal at home.

Don’t be intimidated by the gourmet flavors-this recipe is surprisingly straightforward. With a few premium ingredients and simple techniques, you can create an impressive dinner that will have everyone asking for seconds. Ready to elevate your weeknight cooking? Let’s get started.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Wash and dice the potatoes into 1-inch cubes (no need to peel). Add potatoes to boiling water and cook until tender, about 15-20 minutes.
2. While potatoes cook, prepare the broccoli: trim the florets into bite-sized pieces. Zest and juice the lemon. Finely chop the chives.
3. Season chicken cutlets with salt and pepper on both sides. Wrap each cutlet with 2-3 slices of prosciutto, covering as much surface as possible.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the prosciutto-wrapped chicken and sear until golden brown, about 2-3 minutes per side. Transfer the skillet to the oven and roast until chicken is cooked through (internal temperature 165°F), about 5-7 minutes.
5. While chicken roasts, steam the broccoli: place florets in a microwave-safe bowl with 2 tablespoons water, cover and microwave on high for 2-3 minutes until tender. Drain and toss with lemon zest, a squeeze of lemon juice and a pinch of salt.
6. Drain the cooked potatoes and return to the pot. Add butter, sour cream, truffle seasoning and half the chopped chives. Mash until smooth and creamy. Season with salt and pepper to taste.
7. To serve, plate a generous scoop of truffled mashed potatoes, top with the prosciutto-wrapped chicken and arrange lemony broccoli alongside. Garnish with remaining chives and enjoy.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

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

What can I substitute for truffle seasoning?

If you don’t have truffle seasoning, you can use a pinch of garlic powder, onion powder or simply extra chives and black pepper. For a truffle flavor, a few drops of truffle oil stirred into the mashed potatoes works well.

Can I make this dish dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a dairy-free sour cream or plain vegan yogurt. The truffle seasoning is typically dairy-free, but check the label.