Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 10-12 minutes.

Drain potatoes in a colander. Return to pot, cover, and set aside.

While potatoes cook, peel and mince shallot.

Peel, trim, and cut carrot on an angle into 1/4" slices.

Mince chives.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

If using boneless skinless chicken breasts, bone-in pork chop, or salmon, follow same instructions, seasoning salmon on flesh side only.

Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan, skin side down, and cook until golden brown, 2-3 minutes per side.

If using boneless skinless chicken breasts or bone-in pork chop, follow same instructions. If using salmon, follow same instructions, searing only on flesh side, 2-4 minutes.

Transfer to prepared baking sheet, skin side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 24-28 minutes.

If using boneless skinless chicken breasts, roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. If using bone-in pork chop, roast until chops reach a minimum internal temperature of 145 degrees, 6-9 minutes. If using salmon, roast until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Wipe pan clean if using salmon. Tent chicken, pork, or salmon with foil.

Rest cooked chicken at least 5 minutes.

Reserve pan; no need to wipe clean.

While chicken roasts, finish potatoes.

Add cream, shallot (reserve 1 Tbsp. for sauce), half the Parmesan (reserve remaining for topping), 1/2 tsp. salt, and 1/4 tsp. pepper to pot with potatoes. Gently stir to combine.

Transfer potatoes to prepared casserole dish. For best results, use 11/2-21/2 cup capacity dish. You may also use a small oven-safe pan, including a cast iron.

Top with remaining Parmesan and bake until cheese browns, 18-20 minutes.

Wipe pot clean and reserve.

While potatoes bake, cook carrots.

Return pot used to make potatoes to medium heat. Add 1/2 cup water, carrot, brown sugar, butter, and a pinch of salt and pepper to hot pot. Bring to a simmer, cover, and cook until lightly glazed, 5-7 minutes.

Remove cover and raise heat to medium-high. Stir often until carrot is tender, 6-8 minutes.

Remove from burner.

Return pan used to cook chicken to medium-high heat and add 1/3 cup water, demi-glace, and remaining shallot. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, placing chicken on sauce and garnishing potatoes and carrots with chives. Bon appétit!