Mains Recipe

Prep chicken and potatoes

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2" thickness. Season both sides of chicken with 1 tsp kosher salt and 1/2 tsp black pepper. Place flour on a shallow plate and lightly dredge each breast, shaking off excess. Place quartered potatoes in a large pot and cover with cold water; add 1/2 tsp salt.

Cook potatoes

Bring potatoes to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. While potatoes cook, reserve 1/4 cup of the cooking liquid before draining.

Sear chicken

While potatoes simmer, heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs butter. When butter foams, add chicken breasts (work in batches if necessary so they don't crowd). Cook 4–5 minutes per side until golden brown and internal temperature reaches 160°F (will finish cooking in sauce). Remove chicken to a plate and tent with foil.

Make lemon butter pan sauce

Reduce heat to medium. Add minced garlic (3 cloves) to the same skillet and sauté 30 seconds until fragrant (do not burn). Add 1/2 cup white wine (or chicken broth) to deglaze, scraping browned bits from the pan. Let reduce 1–2 minutes. Add 1/2 cup chicken broth and bring to a gentle simmer. Stir in 3 tbs fresh lemon juice and 2 tbs unsalted butter, swirling to melt. Return chicken to the skillet and simmer in the sauce 3–4 minutes until chicken reaches 165°F. Remove chicken to a serving platter. Off the heat, whisk in remaining 2 tbs butter and 2 tbs chopped parsley. Taste and adjust seasoning with up to 1/4 tsp salt and pepper.

Finish mashed potatoes

Drain potatoes and return to the pot. Add 2 tbs butter (for potatoes), 1 clove minced garlic, 2 tbs sour cream, 2 tbs cream cheese (optional), and warmed 1/2 cup milk. Mash to your desired texture, adding a bit of the reserved cooking liquid if needed to loosen. Season with remaining salt and pepper to taste. Keep warm.

Sauté green beans

While sauce is finishing, heat a separate skillet over medium heat and add 1 tbs olive oil. Add sliced shallot (if using) and cook 1 minute. Add trimmed green beans and sauté 4–6 minutes until bright and tender-crisp. Add 1 tsp lemon zest, a pinch of salt, and a grind of black pepper; toss to coat. If beans need a splash, add 1–2 tbs water and cover 1 minute to steam.

Plate and serve

Place a scoop of garlic mashed potatoes on each plate, arrange a chicken breast beside them, spoon generous amounts of lemon butter sauce over the chicken and around the plate, and place a portion of green beans. Garnish with extra chopped parsley and a lemon wedge if desired. Serve immediately.