Peel, trim, and cut carrot into ½" slices on an angle. (Time: 1:41) Peel and mince shallot. (Time: 1:22) Stem and mince rosemary. Mince garlic. (Time: :45)

"Place carrot slices and squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp of salt and a pinch of pepper. Spread into a single layer and roast until fork-tender, 18-20 minutes." Halfway through the baking time, remove vegetables from oven and sprinkle with rosemary and garlic. Return pan to oven and continue baking. While the vegetables cook, prepare the chicken.

Pat chicken breasts dry, and season with a pinch of salt and pepper and pot roast seasoning. "Place a medium pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan, skin side down, and sear undisturbed until golden brown, 2-3 minutes. Flip, and cook until golden brown, 2-3 minutes. Transfer to prepared baking sheet with the vegetables, skin side up. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes." Reserve pan; no need to wipe clean.

In the same pan, add 1 tsp olive oil. Cook garlic for 1 minute. Add red cooking wine and bring to a boil. Add chicken demi glace and cook 1 minute. Remove from heat and stir in butter.

Plate dish as pictured on front of card. Bon appétit!