Pat chicken breasts dry. If thick, butterfly or pound to an even 1/2-inch thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Dredge

Place flour on a plate and lightly dredge each breast, shaking off excess.

Sear

Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until butter foams. Add chicken and cook 3–4 minutes per side until golden-brown and just cooked through (internal temp 160–165°F / 71–74°C). Work in batches if necessary. Transfer cooked chicken to a warm plate and tent loosely with foil.

Vegetables

Cook asparagus

In the same skillet (add a small splash of oil or 1 tsp butter if dry), add trimmed asparagus and a pinch of salt. Sauté over medium-high heat 2–3 minutes until bright green and barely tender. Remove and keep warm with the chicken.

Sauté mushrooms

Add 1 tablespoon butter to the skillet. Add sliced mushrooms and a pinch of salt. Sauté 4–5 minutes until they release moisture and begin to brown. Add minced shallot and cook 1 minute until softened, then add minced garlic and cook 30 seconds until fragrant.

Add roasted peppers

Stir in the sliced roasted red peppers and warm through for 1 minute. Remove vegetable mixture and keep warm with chicken and asparagus.

Seafood

Season shrimp

Toss shrimp with 1 tablespoon lemon juice and a pinch of salt and pepper.

Sear shrimp

Heat the skillet over medium-high heat with 1 teaspoon butter or oil. Add shrimp in a single layer and sear 1–1.5 minutes per side until opaque and just cooked. Remove and keep warm. Wipe the pan lightly with a paper towel if there are burnt bits.

Sauce

Deglaze with brandy

Reduce heat to medium. Add 2 tablespoons butter to the skillet. When melted, carefully add the brandy. If comfortable, flambé (optional) to burn off alcohol—stand back and remove hood fan. Otherwise, simmer 30–60 seconds to reduce and concentrate flavor, scraping browned bits from the pan with a wooden spoon.

Build sauce

Add chicken stock and bring to a gentle simmer, reducing by about half (1–2 minutes). Stir in the heavy cream and Dijon mustard and continue to simmer gently until sauce slightly thickens, about 2–3 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper.

Finish sauce

Whisk in the remaining 1 tablespoon cold butter off heat to give the sauce a glossy finish. Stir in chopped parsley. If sauce is too thin, simmer another minute; if too thick, loosen with 1–2 tablespoons water or stock.

Assembly & serve

Return chicken to the skillet briefly to warm (30–60 seconds) and spoon some sauce over each breast.

Top each chicken breast with a portion of sautéed mushrooms, a few pieces of roasted red pepper, 2–3 asparagus spears, and 2 jumbo shrimp.

Spoon additional sauce around and over the toppings. Sprinkle with grated Parmesan if using and a little extra chopped parsley. Serve immediately with lemon wedges on the side.