Cut potato into 1/2" wedges.

Place potato wedges on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and garlic pepper. Gently massage oil and seasoning into potato wedges.

Spread into a single layer and roast in hot oven until browned and tender, 25-27 minutes, flipping once halfway through.

While potato wedges roast, prepare ingredients.

Cut mushrooms into 1/4" slices.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

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

Place panko on a plate or in a shallow bowl.

Cover chicken with plastic wrap and pound with a heavy object to an even 1/2" thickness.

Remove plastic wrap and place chicken in panko. Flip chicken to coat both sides, pressing gently to adhere.

Line a plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.

Carefully add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.

Transfer chicken to towel-lined plate. While chicken cooks, make sauce.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mushrooms and white portions of green onions to hot pan and stir occasionally until browned, 4-6 minutes.

Add 1/4 cup water, cream cheese, demi-glace, and a pinch of salt and pepper. Bring to a simmer, stirring occasionally. Once simmering, stir until smooth and slightly thickened, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce, and garnishing potatoes with goat cheese (crumbling with your hands, if needed) and green portions of green onions. Bon appétit!