Cut red potatoes into 1/2" dice.

In a microwave-safe bowl, combine red potatoes, sweet potatoes, and 1 tsp. water. Cover with a damp paper towel.

Microwave covered until slightly tender, 6-8 minutes.

While potatoes microwave, mince chives.

Carefully remove potatoes from microwave.

Pat chicken dry. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

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

Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add red potatoes and sweet potatoes to hot pan. Stir occasionally until browned, 8-10 minutes.

Add garlic salt and roasted garlic & herb butter. Stir often until combined, 1-2 minutes.

Remove from burner and stir in chives until combined.

Return pan used to cook chicken to medium heat.

Add bacon to hot, dry pan. Stir occasionally until crispy, 1-2 minutes.

Add maple syrup, chicken base, and mustard (to taste). Stir to combine and bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

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

Remove from burner. Stir in plain butter until melted and combined.

Plate dish as pictured on front of card, topping chicken with sauce from pan. Slice chicken, if desired. Garnish potatoes with cheese and chives. Bon appétit!