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 and 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.

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. Wipe pot clean and reserve.

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

While potatoes bake, cook chicken.

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

Transfer to prepared baking sheet. Reserve pan; no need to wipe clean.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

Rest cooked chicken at least 5 minutes.

While chicken roasts, cook carrot.

Return pot used to cook 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.

Once simmering, cover and cook until lightly glazed, 5-7 minutes.

Uncover, and increase 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 to hot pan. 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 carrot with chives. Bon appétit!