Trim ends off parsnips and peel. Cut into 1/4" rounds.

Cut potatoes into 1/4" slices.

Peel shallot and coarsely chop.

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

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes and parsnips to hot pan and stir occasionally until starting to soften, 4-5 minutes.

Stir in cream cheese and 1/2 cup water and bring to a boil.

Once boiling, remove from burner and stir in half the Gruyere (reserve remaining for topping), and Parmesan.

Transfer potato-parsnip mixture to two ramekins or small prepared casserole dishes. Place casserole dishes on prepared baking sheet to catch any drips. Cover dishes with foil.

Bake in hot oven, 30 minutes.

Carefully remove from oven. Remove foil and top with remaining Gruyere. Bake again until cheese is bubbling and lightly browned, 4-6 minutes.

While gratin bakes, cook chicken.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.

Return pan used to cook chicken to medium-low heat and add 2 tsp. olive oil. Add shallot to hot pan and stir often until shallot begins to brown, 3-4 minutes.

Add 1/4 cup water and stir occasionally until water is evaporated, 4-5 minutes.

Add wine to hot pan and cook until liquid is reduced by half, 1-2 minutes.

Stir in demi-glace and bring to a simmer.

Once simmering, remove from burner and swirl in butter.

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