Chicken Paillard

Place one hand on top of the 4 chicken breast, then slice into the middle of the meat, parallel to the cutting board. Stop before cutting all the way through. Open the chicken up like a book and season with salt and pepper. Repeat with the other chicken breast.

Marinate the chicken: Combine the juice of half a lemon, half the shallot, and a large drizzle of olive oil in a shallow dish. Place the chicken into the marinade and flip to coat.

In a small bowl, combine the parsley, lemon zest, and up to half the garlic (or less, to taste). Add a large drizzle of olive oil and season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside to rest for 5 minutes. TIP: You can tent the chicken with tin foil to keep it warm.

Add the drained potatoes to the same pan over medium-high heat. Add the rosemary, remaining garlic, and a drizzle of olive oil to the pan. Cook, tossing until fragrant and slightly golden brown, for 3-4 minutes. Season generously with salt and pepper.