Roast potatoes & garlic: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 450\u00b0F. Bring garlic herb butter<\/strong> to room temperature. Wash and dry produce.<\/p>\n Dice potatoes<\/strong> into \u00bd-inch pieces, toss on one side of a baking sheet with a drizzle of oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Peel garlic.<\/strong> Place whole cloves<\/strong> in the center of a small piece of foil. Drizzle with oil,<\/strong> season with salt<\/strong> and pepper.<\/strong> Cinch into a packet and place on same sheet.<\/p>\n Roast on top rack until potatoes<\/strong> are browned and tender and garlic<\/strong> is softened, 20-25 minutes. (You\u2019ll add more to the sheet after 15 minutes.)<\/p>\n Prep asparagus: <\/strong><\/p>\n Trim and discard woody bottom ends from asparagus.<\/strong><\/p>\n Gather asparagus<\/strong> into four even bundles on a clean work surface. Starting 1 inch from the bottom of the spears,<\/strong> roll up each bundle in a slice of prosciutto,<\/strong> so that the prosciutto<\/strong> covers as much length as possible.<\/p>\n Tip: <\/strong>Tug the prosciutto<\/strong> a little as you wrap to keep it tight around the asparagus.<\/strong><\/p>\n Roast asparagus: <\/strong><\/p>\n Once potatoes<\/strong> have roasted 15 minutes, remove from oven. Carefully place wrapped asparagus<\/strong> on empty side. Roast until asparagus<\/strong> are tender and prosciutto<\/strong> is crispy on the bottom, 10 minutes.<\/p>\n Remove from oven, flip wrapped asparagus<\/strong>. Return to oven until crispy all over, 2- to 4-minutes more.<\/p>\n Cook chicken: <\/strong><\/p>\n Meanwhile, pat chicken<\/strong> dry with paper towels, season generously all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large, preferably nonstick, pan over medium-high heat. Add chicken<\/strong> and cook until browned and cooked through, 3- to 5-minutes per side.<\/p>\n In the last 2 minutes of cooking, reduce heat to low, add half the garlic herb butter<\/strong> to pan. Spoon over chicken<\/strong> until coated. Turn off heat, leaving butter<\/strong> in pan, transfer chicken<\/strong> to a cutting board. Tent with foil to keep warm.<\/p>\n Make sauce: <\/strong><\/p>\n While chicken<\/strong> rests, carefully transfer garlic<\/strong> to a cutting board and mash cloves<\/strong> with a fork until smooth.<\/p>\n Heat pan used for chicken<\/strong> over medium high heat. Stir in demi-glace<\/strong> and \u00bc cup water,<\/strong> simmer until slightly thickened, 2- to 3-minutes. Turn off heat.<\/p>\n Stir in cr\u00e8me fra\u00eeche and garlic.<\/p>\n Tip: <\/strong>If sauce seems too thick, add water<\/strong> 1 tsp at a time until it reaches a drizzling consistency.<\/p>\n Season with a pinch of salt<\/strong> and pepper<\/strong> if desired.<\/p>\n Finish & serve: <\/strong><\/p>\n Once potatoes<\/strong> are finished roasting, drizzle with truffle<\/strong>\u00a0oil<\/strong> to taste, carefully toss to coat.<\/p>\n Divide chicken,<\/strong> wrapped asparagus<\/strong>, and potatoes<\/strong> between plates. Drizzle chicken<\/strong> with as much sauce<\/strong> as you like. Serve with any remaining sauce<\/strong> on the side for dipping.<\/p>\n","protected":false},"excerpt":{"rendered":" with Prosciutto-Wrapped Asparagus & Herbed Potatoes Yield: 2 Adaped from: Hello Fresh Garlic-herb buttery chicken with pan sauce accompanied by prosciutto-wrapped asparagus and herbed roast potatoes. Prep: 5 Cook: 40 12oz potatoes 6oz asparagus 10oz chicken cutlets 5tsp truffle oil 3cloves garlic 2TBS garlic herb butter 2oz prosciutto 1oz chicken demi-glace 4TBS cr\u00e8me fraiche or sour cream salt & pepper 1TBS cooking oil Roast potatoes & garlic: Adjust rack to top position and preheat oven to 450\u00b0F. Bring garlic herb…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/GarlicHerbChickenServe.jpg?resize=150%2C150\")
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