Cut broccoli into bite-sized pieces, if necessary. Place broccoli on half the prepared baking sheet and toss with 2 tsp. olive oil, half the Parmesan (reserve remaining for roasted broccoli), ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on its half. Roast in hot oven, 10 minutes. Remove from oven. Broccoli will finish roasting in a later step. While broccoli roasts, start chicken.

Pat chicken breasts dry, and season both sides with a pinch of salt and coarse black pepper (reserve remaining for sauce). Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until lightly browned, 3-4 minutes per side. Transfer chicken to empty space on baking sheet. Reserve pan, no need to wipe clean. Roast again until broccoli is browned and fork-tender, and chicken reaches a minimum internal temperature of 165 degrees, 7-10 minutes. While broccoli and chicken roast, prepare ingredients.

Halve lemon. Cut one half into wedges and juice the other half. Peel and mince shallot. Mince garlic.

Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallots to hot pan and stir occasionally until translucent, 2-3 minutes. Add garlic and stir constantly until fragrant, 30-60 seconds. Stir in ¼ cup water, demi-glace, cream cheese, remaining coarse black pepper, and a pinch of salt. Bring to a simmer. Once simmering, stir occasionally until creamy, 1-2 minutes. Remove from burner. Add ½ tsp. lemon juice and stir to combine.

Plate dish as pictured on front of card, garnishing broccoli with remaining Parmesan. Squeeze lemon wedges over to taste. Bon appétit!