Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.

Add creme fraiche, 1/2 tsp. salt, and a pinch of pepper. Mash until combined and smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. To keep warm, place near, but not on, a heat source.

While potatoes cook, continue recipe.

Cut broccoli into bite-sized pieces.

Mince garlic.

Place broccoli and garlic on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt. Spread into a single layer.

Roast in hot oven until tender, 14-16 minutes.

Carefully remove from oven and tent with foil.

While broccoli roasts, continue recipe.

Pat chicken dry.

Cover chicken with plastic wrap. You may also use a gallon bag for easier clean up. Using a heavy object, pound to an even 1/4" thickness. Remove plastic wrap.

Place a medium non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes.

While oil heats, evenly spread panko on a plate. Transfer chicken to plate with panko and flip until completely coated, pressing gently to adhere.

Line another plate with a paper towel.

Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Lay chicken away from you in hot oil and flip every 3-5 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

Remove from burner. Transfer chicken to towel-lined plate. Rest, at least 5 minutes.

Wipe pan clean and reserve.

Return pan used to cook chicken to medium heat. Add bacon to hot pan and stir occasionally until crisp, 30-60 seconds.

Transfer half the bacon to another plate. Set aside and reserve. Keep pan over medium heat.

Add softened cream cheese and 2/3 cup water to hot pan and bring to a simmer.

Once simmering, stir constantly until smooth and combined, 3-4 minutes.

Reduce heat to low. Stirring constantly, add shredded cheese, pinches at a time, until combined and smooth, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce and reserved bacon. Bon appétit!