---
title: Chicken with Prosciutto-Wrapped Asparagus
source: HelloFresh
source_url: https://www.hellofresh.com/recipes/chicken-with-prosciutto-wrapped-asparagus-65aff2c9a33a91ae6a3f7e51
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Seasonal
  - Protein Smart
  - Calorie Smart
rating: 4.5
rating_count: 315
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the shallot sauce and prosciutto-wrapped asparagus, though some found the chicken a bit bland.
  - theme: Ease of prep
    text: Instructions were easy to follow, but wrapping asparagus in prosciutto can be tricky for some.
image: "data/recipes/chicken-with-prosciutto-wrapped-asparagus.jpg"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice @potatoes{1.5%lbs} into ½-inch pieces. Trim and discard woody bottom ends from @asparagus{1%lb}. Halve, peel, and thinly slice @shallot{1%unit}. Zest and quarter @lemon{1%unit}.

Place potatoes 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 1 cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash.

Gather asparagus into four even bundles on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle in a slice of @prosciutto{4%slices}, covering as much length as possible. Place wrapped asparagus on a #baking sheet{}; roast on top rack ~{10%minutes}, then flip and roast until crispy all over ~{2-4%minutes} more.

Pat @chicken cutlets{1%lb} dry with paper towels; season generously all over with @fry seasoning{2%tbsp}, salt, and pepper. Heat a drizzle of @cooking oil{2%tbsp} in a #large skillet{} over medium-high heat. Add chicken; cook until browned and cooked through ~{4-6%minutes} per side. Turn off heat; transfer chicken to a cutting board. Wipe out pan.

Heat a drizzle of oil in same pan over medium heat. Add shallot; cook until softened and fragrant ~{1-2%minutes}. Stir in @chicken stock concentrate{2%unit} and 1/3 cup water. Bring to a simmer, then reduce heat to low. Cook until reduced by half ~{2-3%minutes}. Turn off heat; stir in half the @sour cream{½%cup} and 1 tbsp @butter{2%tbsp}.

To pot with drained potatoes, add @garlic powder{½%tsp}, remaining sour cream, and 1 tbsp butter. Mash over medium-low heat until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season generously with salt and pepper.

Slice chicken crosswise. Divide prosciutto-wrapped asparagus and mashed potatoes between plates. Sprinkle lemon zest and a squeeze of lemon juice over asparagus. Place chicken atop potatoes and drizzle with creamy shallot sauce. Serve with any remaining lemon wedges.