Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Add butter, half the chicken base, half the creme fraiche (reserve remaining of both for sauce), 2 Tbsp. reserved potato cooking water, 1/4 tsp. salt, and a pinch of pepper. Mash until combined and smooth.

If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Set aside and cover to keep warm.

While potatoes cook, continue recipe.

Trim ends from broccolini. Halve lengthwise if larger than 1" in diameter.

Halve lemon.

Stem parsley and coarsely chop.

Peel and halve shallot. Slice thinly.

Coarsely chop garlic.

Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Season both sides with smoked paprika and a pinch of salt and pepper.

Place broccolini on prepared baking sheet and top with 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil and seasonings into broccolini. Spread into a single layer.

Roast in hot oven until tender, 13-18 minutes.

Carefully remove from oven.

While broccolini roasts, continue recipe.

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

Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.

Transfer chicken to a plate. Reduce heat to medium.

Add 2 tsp. olive oil, garlic, and shallots to hot pan. Stir occasionally until softened and fragrant, 2-3 minutes.

If pan becomes too dry, add 1-2 Tbsp. water, as necessary.

Add wine and bring to a simmer.

Once simmering, add remaining chicken base and 1/4 cup water. Return to a simmer.

Once simmering, add remaining creme fraiche and any accumulated juices from resting chicken. Stir constantly until smooth, 60-90 seconds.

If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner. Season with a pinch of salt and squeeze juice from one lemon half into sauce (to taste) and stir to combine.

Plate dish as pictured on front of card, topping chicken and potatoes with sauce. Garnish dish with parsley and squeeze remaining lemon half over dish to taste. Bon appétit!