Crunchy Pecan Chicken with Asparagus

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. • Drain potatoes and return to pot with truffle butter and half the cream sauce base (all for 4 servings). Mash potatoes with potato masher or fork until smooth and creamy. Keep covered off heat until ready to serve.

• While potatoes cook, in a small bowl, combine crème fraîche, mustard, 1⁄2 tsp sugar (1 tsp for 4 servings), and a pinch of salt. (You’ll finish the sauce in Step 6.) • In a separate small bowl, reserve 2 TBSP mustard sauce (4 TBSP for 4). (You’ll use it in the next step.)

• Pat chicken* dry with paper towels; season with salt and pepper. Place on one side of a lightly oiled baking sheet (for 4 servings, arrange across entire sheet). • Evenly spread tops of chicken with a thin layer of reserved mustard sauce. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Toss asparagus with a drizzle of oil, salt, and pepper on empty side of sheet (for 4, use a second sheet). • Roast on middle rack until chicken is cooked through and asparagus is tender, 15-20 minutes. (For 4, roast asparagus on top rack and chicken on middle rack, swapping rack positions halfway through.)

• Meanwhile, halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). • In a third small microwave-safe bowl, combine shallot, vinegar, 1⁄2 tsp sugar (1 tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve.

• To bowl with mustard sauce, add juice from one lemon wedge (two wedges for 4 servings). Stir to combine. Taste and season with salt and pepper if desired.