Cut potatoes into large chunks.

Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.

Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

Add butter, half the cream cheese (reserve remaining for sauce), 1/2 tsp. salt, and 1/4 cup potato cooking water. Mash until creamy with a few lumps.

If too thick, add remaining potato cooking water, 1 Tbsp, at a time, until desired consistency is reached.

Stir in half the truffle oil. Taste, and add more if desired.

While potatoes cook, roast broccolini.

Trim bottom end from broccolini.

Place broccolini on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.

Spread into a single layer and roast in hot oven until broccolini tops are lightly charred, 10-12 minutes.

While broccolini roasts, prepare ingredients.

Cut mushrooms into 1/4" slices.

Pat chicken breasts dry, and season both sides with a pinch of coarse ground pepper (reserve remaining for sauce).

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.

Reserve pan; no need to wipe clean.

Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.

Add mushrooms to hot pan and stir occasionally until softened, 4-5 minutes.

Add 1/4 cup water, demi-glace, remaining cream cheese, and two pinches coarse black pepper. Bring to a simmer.

Once simmering, stir occasionally until sauce is thickened and creamy, 1-2 minutes.

Remove from burner.

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