Prosciutto-Wrapped Chicken with Truffled Mashed Potatoes and Lemony Green Beans

Break out the cloth napkins and the nice plates, because this prosciutto-wrapped chicken is a showstopper. The salty, crispy prosciutto perfectly complements tender chicken cutlets, while the sides-creamy truffled chive mashed potatoes and bright lemony green beans-make it a complete restaurant-worthy meal.

This dish is surprisingly simple to prepare, yet it feels special enough for a celebration. The truffle seasoning adds an earthy depth to the mashed potatoes and the lemon brightens the green beans. Get ready to impress your family or guests with this elegant dinner.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Peel and dice the potatoes into 1-inch cubes. Add them to the boiling water and cook until tender, about 15-20 minutes.
3. While potatoes cook, trim the ends of the green beans. Zest and juice the lemon. Finely chop the chives.
4. In a small bowl, mix the truffle seasoning with 2 tablespoons of softened butter to create a truffle butter. Set aside.
5. Season the chicken cutlets with salt and pepper. Wrap each cutlet with prosciutto slices, covering the surface evenly.
6. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the prosciutto-wrapped chicken and sear for 2-3 minutes per side, until golden brown.
7. Transfer the skillet to the oven and roast for 5-7 minutes, until the chicken is cooked through (internal temperature reaches 165°F).
8. Drain the potatoes and return them to the pot. Add the truffle butter, sour cream and chicken stock concentrate. Mash until smooth and creamy. Stir in half of the chopped chives.
9. In a separate skillet, melt 1 tablespoon butter over medium heat. Add the green beans and cook for 4-5 minutes, until tender-crisp. Add the lemon zest, lemon juice and remaining chives. Season with salt and pepper.
10. Slice the chicken and serve alongside the truffled mashed potatoes and lemony green beans. Garnish with additional chives if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

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

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The truffle seasoning is typically dairy-free, but check the label.

What can I substitute for truffle seasoning?

If you don’t have truffle seasoning, you can use a pinch of garlic powder and a few drops of truffle oil or simply omit it for classic mashed potatoes.