À La Carte Recipe

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Taste and adjust seasoning.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, cucumber slices, and thinly sliced red onion. Toss gently with about half the dressing to coat. Add cheese if using and reserve remaining dressing for guests to add to taste.

Divide the salad among plates or serve family style while you finish the main course.

Prepare the chicken: pat the breasts dry with paper towels. Season both sides with kosher salt (about 1/2 tsp per breast), black pepper, and garlic powder.

Optional: lightly dredge each breast in the 2 tbs flour, shaking off excess — this helps create a light crust and slightly thickens the pan sauce.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When hot and shimmering (but not smoking), add the chicken skin-side down (if skin-on). Sear undisturbed 5–7 minutes until deep golden and crisp. Flip and reduce heat to medium; sear the other side 4–6 minutes until cooked through (internal temp 165°F / 74°C) depending on thickness. If breasts are thick, finish in a 375°F (190°C) oven 6–8 minutes.

Transfer cooked chicken to a plate and tent loosely with foil to rest for 5–10 minutes while you make the sauce.

To the same skillet, reduce heat to medium. Add remaining 1 tbs butter and the minced shallot. Sauté 1–2 minutes until softened but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Pour in the white wine (or 1/4 cup chicken stock) and deglaze the pan, scraping up browned bits with a spatula. Let the liquid reduce by about half, 1–2 minutes.

Add 1/2 cup chicken stock and lemon juice. Stir and simmer 2–3 minutes to blend flavors. If you like a slightly thicker sauce, whisk in any accumulated juices from the chicken plate and a small knob of cold butter off the heat to finish (monté).

Stir in chopped parsley, thyme leaves, and capers if using. Taste and adjust salt and pepper.

Return chicken to the pan briefly to rewarm and coat with sauce, about 1 minute, then transfer to serving plates and spoon sauce over each portion. Garnish with lemon wedges and extra parsley.

Preheat oven to 425°F (220°C).

Toss halved baby potatoes with 1 tbs olive oil, garlic powder, dried rosemary (or thyme), salt, and pepper on a rimmed baking sheet in a single layer cut-side down.

Roast potatoes for 20 minutes, then add the trimmed green beans to the same sheet (tossed with remaining 1 tbs olive oil, pinch of salt and pepper). Return to oven and roast another 10–12 minutes until potatoes are golden and tender and green beans are crisp-tender.

Alternatively, roast potatoes alone for 25–30 minutes and quickly blanched or sauté the green beans for 4–5 minutes with a little butter or oil and a smashed garlic clove.

Remove from oven, transfer to a serving dish, and sprinkle with a little extra chopped parsley. Serve alongside the chicken.

On each plate arrange a portion of roasted potatoes and green beans, a chicken breast, and a small salad portion or serve the salad separately. Spoon lemon-herb pan sauce over the chicken and add a lemon wedge for squeezing.

Serve immediately so the salad stays crisp and the chicken retains juiciness.