Creamy Chicken Skillet With Asparagus & Peas

• •
  3 oz Prosciutto, Cured, Sliced
• •
  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1.3 tsp 1¼ Teaspoons Kosher Salt, Plus More To Taste
• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 Shallot(30g)
• •
  3 Garlic(9g)
• •
  1 cup Cream, Heavy Whipping
• •
  0.5 cup Low Sodium Chicken Broth
• •
  1 tsp Chicken Bouillon, Dry
• •
  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

• •
  0.5 lbs Asparagus
• •
  2 tbsp Unsalted Butter
• •
  2 tbsp Flour, All-Purpose, White
• •
  0.5 cup Peas, Sweet, Frozen
• •
  1 tbsp Chives, Fresh
• •
  0.5 tsp ½ teaspoon freshly cracked black pepper

Instructions

1. 1Preheat the oven to 400°F with a rack in the center position and line a sheet pan with parchment paper. Lay the prosciutto slices in a single layer on the prepared pan and bake until golden brown and crispy, 10–12 minutes. Transfer to a cooling rack and crumble once cooled.
2. 2Pat the chicken dry and season all over with salt. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook 5 minutes per side until golden brown. Transfer to a plate.
3. 3Add the shallot to the same skillet over medium-high heat and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds more.
4. 4Stir in the heavy cream, chicken broth, chicken bouillon, and grated Parmesan. Return the chicken and any collected juices to the skillet, bring to a simmer, then reduce heat to medium-low. Cover and cook until the internal temperature of the chicken reaches 165°F, about 15 minutes. Transfer the chicken to a plate to rest.
5. 5Add the asparagus to the sauce and simmer over medium-low heat, stirring occasionally, until tender, about 5 minutes. Meanwhile, combine the softened butter with the flour in a small bowl. Stir the butter mixture into the sauce along with the frozen peas and cook, stirring, until the peas are warmed through and the sauce is thickened, about 2 minutes over medium heat.
6. 6Slice the rested chicken and return it to the skillet, turning to coat with sauce. Divide the chicken, asparagus, peas, and sauce evenly into 4 airtight containers while hot.
7. 7Top each portion with crumbled prosciutto and fresh chives before serving, or store the toppings separately and add just before eating.